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Pomegranate-Strawberry Mousse

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Pomegranate-Strawberry Mousse

Pomegranate-Strawberry Mousse
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 78 calories/serving
By Kate Slate
Try any one of the pomegranate juice blends here in place of the plain pomegranate juice. If you're using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.


  • 10 ounces fresh or thawed frozen strawberries (about 2 cups)
  • 1/8 teaspoon salt
  • 1 envelope unflavored gelatin
  • 1/2 cup pomegranate juice
  • 1 7-ounce container 2% Greek yogurt
  • 1/4 cup sugar


  • In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)
  • In a small bowl, sprinkle the gelatin over 1/4 cup of the pomegranate juice. Let stand until softened
  • Meanwhile, in a small saucepan, combine the remaining 1/4 cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar. Stir the softened gelatin into the saucepan and cook over very low heat, stirring, until the gelatin is dissolved, about 1 minute.
  • Add the gelatin mixture to the strawberry puree and process until well combined. Add the yogurt and process briefly just to blend.
  • Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.