Almond Yogurt Mousse

Velvety smooth with a touch of almond flavoring, this mousse is rich and decadent.


1/4 cup cold water

1 pkg. unflavored gelatin

2 1/2 cups plain yogurt, room temperature


1/4 teaspoon almond extract

1 cup heavy whipping cream

1 candy bar, such as Skor or Heath Bar, placed in a ziplock bag and crushed with a mallet

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Put water into a small saucepan. Sprinkle gelatin on top of water and let soften, about 5 minutes. Warm over a low heat, stirring constantly, just until gelatin melts, about 1-2 minutes. Remove from heat and set aside.
In a large bowl, whisk together yogurt, honey and almond extract. Gradually whisk in gelatin, stirring constantly, until well combined.
Using an electric mixer, whip cream until soft peaks form. Gently fold into yogurt mixture until combined. Divide half of the mixture between 5 or 6 wine glasses. Sprinkle with half of the crushed candy bar. Top with remaining yogurt mixture and dust top with remaining crushed candy bar. Refrigerate for 3 hours or overnight.
Serves: 5-6