If using fresh strawberries, rinse them thoroughly under cold water. Remove the green leafy tops (hull them).
If using frozen strawberries, take them out of the freezer and allow them to thaw slightly until they are soft but still cold. This makes blending easier.
2. Blend the Strawberries
Place the prepared strawberries in a blender or food processor.
Add the 2 tablespoons of granulated sweetener. If you like a hint of vanilla, add the optional 1 teaspoon of vanilla extract here.
Blend until you get a smooth, bright pink strawberry puree. Tip: If you want some texture, pulse a few times instead of blending fully.
3. Prepare the Yogurt
Pour the fat-free natural yogurt into a mixing bowl.
To get a fluffier mousse, you can briefly whisk the yogurt with a fork or hand whisk to loosen it up (optional).
4. Combine Strawberry Puree and Yogurt
Gently fold the strawberry puree into the yogurt. Use a spatula or large spoon and mix until the color is uniform and the mixture is creamy. Tip: Folding gently instead of vigorous stirring helps keep the mousse light and airy.
5. Chill the Mousse
Spoon the mixture evenly into serving glasses or bowls.
Place them in the fridge for at least 1 hour to chill and let the mousse set. This helps the flavors to meld and improves the texture.
Optional Steps for Extra Creaminess:
Gelatin option: Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of warm water. Let it cool slightly, then gently fold into the strawberry-yogurt mixture before chilling. This will make the mousse firmer.
Whipped topping: For a fluffier mousse, use a hand mixer to whisk the yogurt until light and airy before folding in the strawberry puree.
