Adriano Chiaretta

Two minutes milk & yogurt mousse

Craving for a sweet, soft, chilly, low carbs & low calories dessert? Then this approach I perfected after a few tryouts might just be what you’re looking for, especially if you only have an handful of minutes to spare.

– Fat free milk: 50 ml of fat free milk
– Fat free yogurt: 7 to 9 teaspoonfuls
– Sugar substitute at taste

The yogurt can be either plain or flavored, and if you don’t mind a few extra calories low fat or whole milk and sugar in place of the fat-free choices above will work just fine.


They say a picture is worth a thousand words, while a video is worth… not sure how many words. At any rate, here you go with the video whose lenght (a little over two minutes) is exactly the time it takes to get the mousse ready:

Tools and Tips

– Glass cup: this should be cone-like shaped, which appears helping the frother to produce as much milk foam as possible. Also, the cup should be placed in the freezer for at least 30 minutes before use. This will make the foam think and compact.

– Milk frother: my favorite is the Aerolatte, but cheaper alternatives (such as the $3 model I’ve recently spotted at Ikea) produce pretty good results as sell.

– Place the mousse in the freezer for 30 – 45 minutes for best results.

And now, on a side-note, for who wonders whether it should be “yogurt” or “yoghurt”, turns out both terms appear to be acceptable.

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