"White Marshmallow And Cointreau Mousse"
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White Marshmallow and Cointreau Mousse

Course: Dessert
Author: An original recipe from Lavender and Lime


  • 20 sugar free white marshmallows
  • 60 mls milk
  • 250 mls Greek or Bulgarian yoghurt
  • 5 mls vanilla purée
  • 60 mls Cointreau
  • 8 strawberries cut into quarters


  • place the marshmallows and the strawberries into a sauce pan and over a low heat stir until the marshmallows have melted
  • add the Cointreau and then remove from the heat
  • mix the vanilla purée into the yoghurt
  • add the marshmallow mixture and the half the strawberries and stir well
  • evenly distribute the mousse between your serving dishes
  • place in the fridge until just before serving

to serve

  • garnish each glass with another strawberry