This week’s Tuesdays with Dorie recipe from Baking Chez Moi is the type of dessert I love for a weeknight. I very rarely eat dessert on a weeknight but sometimes, If I’m headed upstairs for a few more hours’ book writing after dinner, I need a little something to keep me going. If this is the case, I prefer something on the lighter side – you know, just a hint of sweet. Sometimes it’s a couple of squares of really decent chocolate. Sometimes it’s just a yoghurt.
When I lived in Belgium as an exchange student at the age of 17 (a lifetime ago!), I was introduced to the idea of a small, sweet bite after each meal. Sounds indulgent but really it wasn’t. When I would come home from school to eat lunch (so civilised!), my host mums would serve a warm meal (not a giant meal but something hot), bread, a little bit of cheese, fruit and perhaps a yoghurt at the end. As someone who didn’t really eat yoghurt at home in Australia, I found this a little odd but went along with it and soon it became a habit. One I still have today at lunch.
That’s right. the fridge at work always has a bunch of my yoghurts in it and it’s generally what I have with a piece of fruit after lunch or right after school. Not too sweet, just right.
Dorie’s recipe this week is a whipped yoghurt mousse – plain Greek yoghurt (the recipe calls for draining this, I didn’t, didn’t need it) folded through whipped cream with a little gelatin. The sweetness comes from honey (many bakers in this group thought it was too sweet but I didn’t – guess it depends on what type of honey you use too…).
This has a gorgeous pillowy texture and just the right amount of sweetness. As you can see, I served this with a raspberry purée, just because I had a few that needed eating up. I loved this dessert and need to remember it and make it more often. It’s a dessert worthy of your lunch table or one that works for a small after-dinner sweet treat. Totally brought me back to when I first discovered yoghurt as a dessert item all those years ago in Belgium.
Get the recipe for Dorie Greenspan’s honey-yoghurt mousse here or on p 353 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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I live in Belgium, but did not know it is a common dessert. Although, I know the Belgians love their yoghurt. I really love it too. I eat LCHF food and use yoghurt and raspberries and/or bluberries to mix. No honey, but it is still great. I love the sourly taste and it goes very well with the cottage cheese pancakes I do for breakfast. I might try with cream in it! Sounds wonderful.
Well I’m not sure it’s a “common” dessert but it’s what I ate most days unless it was a special occasion. I guess everyone’s experience is different. This just happened to remind me of that time in my life…
That looks so pretty and very enticing with the raspberry puree swirled through.
Thanks – I thought it needed a little “something” 😉
Glad you enjoyed it – your desserts look so cute in their little pots. After 2 hours, mine was barely set and had a similar texture to yours, but after 24 hours had firmed right up.
Oh these are mousse-like (firm but fluffy) – these photos were taken a couple of days after I first made them too.
The berry purée looks and sounds scrumptious. I often have fruit with honey and yogurt for lunch. I wouldn’t mind this as an indulgent alternative. Yum!
Yes this is a nice light dessert for anytime!
It’s so pretty with the swirl of raspberry running through it – the flavour would complement it so well, too. I didn’t find this too sweet and was surprised that others did. I guess, as you say, it depends on the honey you use.
Definitely depends on the honey. I loved this!
Mardi you are a worldly woman. Loved hearing about your time in Belgium. We loved this dessert and it was great with berries. Definitely company worthy.
Yes it was excellent with berries, wasn’t it?