I absolutely love making mousse and they offer a light finish to any meal. This fruit inspired recipe utilizes the bounty of fresh nectarines come summertime. Whether you swap them for peaches or enjoy with nectarines as the recipe suggests, you will not be disappointed!
Yield: 6 – 8 servings
Preparation time: 15 minutes
Cook Time: 10 minutes
2 cups thinly sliced 1/2-inch thick wedges nectarines (approximately 2 nectarines), peeled, pitted
1/3 cup light brown sugar
1 tablespoon lemon juice, from approximately one half lemon
1 cup low-fat plain yogurt
8-ounces reduced fat plain cream cheese, room temperature
1 cup heavy whipping cream
1 nectarine, unpeeled, pitted and thinly sliced 1/4-inch thick
1. In a small saucepan, add prepared nectarines, sugar and lemon juice. Over medium heat, bring to a simmer and allow to cook until juices thicken and mixture resembles a “jammy” consistency, approximately 10 minutes.
2. Transfer nectarine mixture to a food processor fitted with a blade attachment. Add yogurt and cream cheese and process until smooth.
3. In a medium size bowl, whip cream until soft peaks form. Working in three additions, use a spatula to gently fold whipping cream into fruit being careful to not deflate the whipping cream.
4. Using a spoon, neatly divide mousse between 6 – 8 serving bowls or glasses and serve with fresh slices of nectarines to garnish. If time allows, cover and refrigerate for 2 hours before serving, or overnight!
Kitchen Note: Mousse will keep covered in the refrigerator for up to 4 days.