Lemon Yogurt Mousse with Homemade Jam - alive magazine

Name: Lemon Yogurt Mousse with Homemade Jam - alive magazine
Ingredients: 1 cup (250 mL) heavy cream or full-fat canned coconut milk, chilled; 1/2 cup (125 mL) plain Greek yogurt; Zest of 1 lemon, plus more to garnish; 2 Tbsp (30 mL) honey; 1/2 tsp (2 mL) vanilla extract; 2 cups (500 mL) sliced fresh strawberries or raspberries; 1 tsp (5 mL) chopped fresh thyme; 1/2 tsp (2 mL) fresh purple lavender flowers, plus more to garnish (optional, as it has a very floral taste); 2 tsp (10 mL) lemon juice; Ground black pepper, to serve, optional

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This cloudlike mousse comes together in under an hour and gives ice cream a run for its money.

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Ingredients

1 cup (250 mL) heavy cream or full-fat canned coconut milk, chilled
1/2 cup (125 mL) plain Greek yogurt
Zest of 1 lemon, plus more to garnish
2 Tbsp (30 mL) honey
1/2 tsp (2 mL) vanilla extract
2 cups (500 mL) sliced fresh strawberries or raspberries
1 tsp (5 mL) chopped fresh thyme
1/2 tsp (2 mL) fresh purple lavender flowers, plus more to garnish (optional, as it has a very floral taste)
2 tsp (10 mL) lemon juice
Ground black pepper, to serve, optional