Creamy Lemon Yogurt Mousse

Ingredients:

2 teaspoons unflavored gelatin                      

1/2 teaspoon minced lemon zest

3 tablespoons cold water                                   

3 egg whites

1 cup freshly squeezed lemon juice                       

2 cups plain nonfat yogurt

8 tablespoons (1/2 cup) sugar                                   

4 sprigs mint, for garnish

Directions:
Combine the gelatin and water into a saucepan and let soften for I to 2 minutes. Turn the heat to low, and thoroughly dissolve the gelatin over low heat while stirring, for about 4 to 5 minutes. Stir in the lemon juice and 6 tablespoons of the sugar, adding in 2 tablespoons at a time until each addition dissolves. Stir in the lemon zest and remove the pan from the heat.

Beat the egg whites in a mixing bowl until soft peaks form. Add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form. Set aside.

Fold the yogurt into the gelatin mixture until well blended. Fold the beaten egg whites into the yogurt mixture. Pour the mixture into individual serving bowls and refrigerate until firm. Garnish each serving with a mint sprig.