Description
This light and refreshing mousse cake features a buttery graham cracker crust topped with a tangy yogurt filling infused with lemon zest and poppy seeds. The fluffy whipped cream adds a creamy texture, making it the perfect dessert for a warm day.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1 cup heavy cream, whipped
Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press the mixture onto the bottom of a 9-inch springform pan to form the crust.
- In a small saucepan, sprinkle the gelatin over cold water and let it stand for 1 minute. Heat over low heat, stirring until the gelatin is completely dissolved. Remove from heat and let it cool slightly.
- In a mixing bowl, combine yogurt, 1/2 cup sugar, lemon juice, lemon zest, and poppy seeds. Stir in the dissolved gelatin.
- Gently fold in the whipped cream until well incorporated, then pour the mixture over the crust.
- Chill for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
- For extra flavor, you can garnish with fresh berries or a drizzle of lemon glaze before serving.
- If you prefer a stronger lemon flavor, feel free to add more lemon zest or juice to taste.
- Be sure the gelatin is completely dissolved to avoid lumps in the mousse.
- Prep Time: 20 minutes
- Cook Time: 0 minutes