Here's my luscious, 10-minute-to-prep lemon yogurt dessert with crushed amaretti cookies. As a chef, I'm embarrassed at how dead simple this recipe is, but it's so good I've got to share it!
My mom used to make this lemon curd dessert recipe (or a similar version) in the 90s/early 2000s and I've never gotten over how easy it is. She always used this full fat lemon curd yogurt from Woolworths, but you can absolutely use lemon curd and regular Greek or double cream plain yogurt if you need to.
I am utterly obsessed with almond essence and flavor. Yes, vanilla is great, but I'm trying to work on more recipes with almond essence because the flavor is so retro to me and reminds me of my granny and all her baking adventures. So, I added a few drops of almond essence to my mousse, but it's not essential.
As a mom in my 40s and Eating For Perimenopause, I love a good recipe with full fat yogurt like this one. Just a side note that all the kids I've ever made this for go craazt for it so go ahead and make extra for little ones! Tangy lemon and yogurt make the most incredible duo; you've got to try it!
For other light and fresh desserts, try this vanilla protein cheesecake next.
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Ingredients
This is such a simple recipe, and yet, every time I make it, people love it! Here's what you'll need:
- Lemon curd yogurt: The key is to use a thick and creamy yogurt. A thin, pourable one won't work.
- Cream: I either a whipping or thick cream that will hold shape. I prefer not to use foods like spray cream from a can, which usually contain emulsifiers.
- Amaretti: These little Italian biscuits add delicious, grown-up flavor and the perfect crunch.
- Optional: A drop or 2 of almond essence gives it an even more almond or marzipan-forward flavor.
See recipe card for quantities.
Instructions
Step 1: Round up your ingredients.
Step 2: Whip the cream: You want it stiffly whipped so that it holds it's moussey shape.
Step 3: Add the yogurt: Fold the yogurt gently into the cream.
Step 4: Add cookies: Add a layer of crushed cookies to the bottom of the glasses. I just put an Amaretti cookie in my hand and crush it. They pop and crumble easily.
Step 5: Assemble: Top with lemon curd whipped mousse and yogurt.
Step 6: Set in the fridge: For a minimum of 1 hour, maximum of 16 hours.
Step 7: Top and serve: I like to add my final layer of crushed amaretti to the top just before serving.
How to Serve It
You can serve it just as is, or you can add to this easy lemon yogurt dessert. It's beautiful with fresh berries or a berry sauce like my homemade blueberry compote. This recipe is refined and added sugar-free!
Try it with a sprig of fresh mint, a few edible flowers and a slice of lemon; both look so pretty and totally 90s!
Substitutions
- Amaretti: I'll sometimes use ginger cookies if I can't find amaretti. This makes a totally different dessert, but it's also super tasty.
- Lemon curd yogurt: If you can't find yogurt flavored with lemon curd, just make your own by adding ½ a cup of lemon curd to 800g plain yogurt. Doing this also means you can control how lemony your lemon yogurt dessert comes out.
Equipment
I used a standing mixer to whip everything up, but you can make this by hand if you like.
Storage
Without the topping, this lemon yogurt recipe will keep for 3 days. I don't recommend freezing it.
Top Chef Tip
My little chef tip is to whip up chilled cream so that it holds its structure better. Adding chilled yogurt is key, too.
FAQ
Yes! All you'll need to do differently is leave it in the refrigerator longer. I recommend around 3 hours for the perfect consistency. Longer is great too.
Related
Looking for other dessert recipes? Check these out:
Dessert
No Bake Lemon Yogurt Dessert (3 Ingredients)
Ingredients
- 125 ml whipping cream cold
- 800 g lemon curd yogurt
- 12 Amaretti cookies lightly crushed (to taste)
Instructions
- Gather your ingredients: Have everything measured and ready. Chill your cream well before whipping.
- Whip the cream: In a mixing bowl, whip the cream until stiff peaks form. You want it firm enough to hold a light, mousse-like shape.
- Fold in the yogurt: Gently fold the lemon curd yogurt into the whipped cream using a spatula. Take care not to knock out too much air; keep the mixture light and fluffy.
- Add the cookie layer: Place a layer of crushed Amaretti cookies in the bottom of each serving glass. I simply crush them in my hand, they pop and crumble beautifully.
- Assemble: Spoon or pipe the lemon yogurt mousse over the cookie base, smoothing the tops if you like.
- Chill: Refrigerate for at least 1 hour to set. These can be made up to 16 hours ahead, making them perfect for entertaining.
- Finish and serve: Just before serving, sprinkle a little extra crushed Amaretti over the top for texture and crunch.
Fran Neal says
So easy and so super delicious! A real crowd pleaser!