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  • 1½ teaspoons powdered gelatine
  • 1½ tablespoons water
  • 1 cup low-fat milk
  • 1½ tablespoons caster sugar (20g)
  • 1 teaspoon vanilla extract
  • 1½ cups low-fat vanilla 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 the glasses 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.


  • Replace berries with seasonal fruits and choose flavoured yoghurts to compliment such as mango yoghurt topped with diced tropical fruit.
  • Use any colourful combination of diced summer fruit.
  • Omit rosewater essence and icing sugar and mix with fresh passionfruit or orange juice topped with shredded mint.

Storage Suggestions

  • Mousse can be made up to 2 days in advance.
  • Berries can be prepared up to 4 hours in advance.

Equipment List

  • Cup
  • small saucepan
  • stirring spoon
  • stick blender
  • 4 x 1 cup capacity serving glasses or bowls
  • knife
  • board
  • bowl


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information

303g Quantity per serving Quantity per 100g
Energy 775kJ 256kJ
Protein 9.0g 3.0g
Fat, total 1.9g 0.6g
— Saturated 1.1g 0.4g
Carbohydrate 30.5g 10.1g
— Sugars 30.3g 10.0g
Fibre 3.1g 1.0g
Sodium 86mg 28mg