Greek Yogurt Lemon Mousse

You all know how much I love lemony things in summer. This wonderfully light, refreshing dessert is no exception. Cold, citrusy, low in sugar--what more could you ask for?! I hope you'll give this a try! It is well worth it! This is adapted from a Food Network magazine.

Greek Yogurt Lemon Mousse
2 egg whites
1/4 cup sugar
pinch of salt
1 1/2 cups Greek yogurt
2 tsp lemon juice
1 tsp lemon extract
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Lemon zest or twists to garnish

**If you have a strain your own yogurt to make it thicker like Greek Yogurt, you should begin this process 6-12 hours before you are ready to make the mousse.

Set up a double boiler using a bowl and saucepan that fit together, allowing the bowl to sit on the top without touching the steaming water underneath it (use a medium heat). Place egg whites, sugar, and salt in the bowl and beat with a hand-mixer until sugar has dissolved. Remove the bowl from the top of the saucepan.

Continue to beat the egg white and sugar mixture until stiff peaks form (like a meringue). Gently stir in the Greek yogurt, lemon juice and lemon extract. Portion out in serving bowls and refrigerate for about 2-3 hours. Garnish with lemon slices and/or lemon zest.

Makes about 4 servings.

Notes: I used lemon extract in place of some lemon juice to make it have more punch of lemon. If you don't have the extract, just use a tablespoon of lemon juice. My kids did not like the zest on the top, which also adds lemon punch, because it messed with the texture of the smooth mousse. Ha!