Milk and cookies yogurt mousse
A yogurt mousse built from what's on the shelf, whipped into cream and layered with crumbled cookies for a spare dessert dinner. The milk and cookies yogurt does the work of sweetness and flavor here, so nothing else is needed.
About 1970 calories a serving, 31 g protein, 277 g carbohydrate, 83 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 ounces cream cheese
- 8 to 10 vanilla wafers or plain cookies
From your shelf
- one 5.3 ounce container milk and cookies yogurt
Staples
- pinch salt
- Whip the 5.3 ounce container of milk and cookies yogurt with 4 ounces of softened cream cheese and a pinch of salt until the mousse is light and holds soft peaks, about three minutes.
- Crumble 8 to 10 vanilla wafers into coarse chunks.
- Layer half the mousse into two serving glasses, top each with half the crumbled cookies, then cover with the remaining mousse.
- Chill until ready to eat, up to four hours.
Note Swap cream cheese for mascarpone or Greek yogurt if you have it. The mousse keeps in the fridge for two days. Serve cold at the end of a light dinner, or add fresh berries if you have them on hand.
On the label
ULTRA-FILTERED NONFAT MILK, WATER, SKIM MILK, ALLULOSE, CONTAINS 2% OR LESS OF: VANILLA BEAN, NATURAL FLAVORS, TAPIOCA FLOUR, CITRUS FIBER, GUAR GUM, SEA SALT, STEVIA LEAF EXTRACT (REB M), MONK FRUIT EXTRACT, CITRIC ACID, ENZYME, CULTURES, INCLUDES A DIETARILY INSIGNIFICANT AMOUNT OF SUGAR
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as yogurt, milk, sugar. Half of it left? Use up the yogurt.