• 1½ teaspoons powdered gelatine
  • 1½ tablespoons water
  • 1 cup low-fat milk
  • 1 ½ tablespoons caster sugar (20g)
  • 1 teaspoon vanilla extract
  • 1½ cups vanilla-flavoured yoghurt (400g)
  • 250g strawberries, hulled and sliced
  • 1½ cups fresh or frozen mixed berries (150g)
  • ½ tablespoon icing sugar
  • 1½ teaspoons rosewater essence


  1. Sprinkle gelatine over water in a cup and set aside.
  2. Place milk, sugar and vanilla into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling.
  3. Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly.
  4. Add yoghurt and mix well until smooth. Use a stick mixer or blender to process yoghurt mixture until light and fluffy, about 1 minute.
  5. Divide mixture among four 250ml (1-cup) capacity serving glasses or bowls.
  6. Cover each with plastic wrap and refrigerate for 4 hours or overnight until set.
  7. Combine strawberries, berries, icing sugar and rosewater.
  8. Just prior to serving, decoratively pile berries on top of each mousse.

Recipe courtesy of The State of Queensland (Department of Health) 

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