2-Ingredient Yogurt “Mousse” Recipe

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This egg- and gelatin-free treat is as elegant as flan—but ten times easier to prepare.
two-ingredient yogurt mousse recipe: three ramekins of two-ingredient yogurt mousse topped with mango
Diana Muresan/Good Food, Healthy Planet

We love over-the-top cakes, loaded cookies and crème brûlée. But generally, we’d rather use minimal pantry staples and dishes to get our dessert fix. Enter this two-ingredient yogurt mousse recipe from Puneeta Chhitwal-Varma’s new cookbook, Good Food, Healthy Planet: Your Kitchen Companion to Simple, Practical, Sustainable Cooking.

“This hassle-free sweet is made with just two main ingredients—yogurt and condensed milk,” writes Chhitwal-Varma. “With no eggs and no gelatin either, this custard-like dessert is quite easy to make. Add chocolate, vanilla or cinnamon to bump up the flavors, or top it with fresh fruit, like sliced peaches or mango.”

Served in tiny ramekins, the mousse is destined for your next dinner party. It’s delicious plain, but if you want to dress it up, top the mousse with fresh fruit (we’d love to try it with macerated berries or grilled stone fruit) or a dusting of cinnamon sugar.

Recipe by Puneeta Chhitwal-Varma from Good Food, Healthy Planet, copyright © 2024 by Puneeta Chhitwal-Varma. Reprinted with permission of TouchWood Editions:


2½ cups plain yogurt

10 ounces sweetened condensed milk

½ teaspoon vanilla extract


1. Preheat the oven to 350°F. Fill a baking dish with 2 inches of warm water. Place six ramekins in the water and set aside.

2. In a large bowl, whisk together the yogurt and condensed milk to dissolve any lumps and allow air to fold gently into the mixture. Start slowly with the whisk to blend, then move faster, whisking about 30 to 40 times. Avoid using a blender or mixer.

3. Add the vanilla and whisk a few more times until well combined.

4. Pour the mixture into the ramekins. Put the baking dish in the oven and bake until the tops of the puddings turn a very pale golden color, 15 to 18 minutes. Insert a thin, small knife to check if they’re cooked through. Take the baking pan out of the oven and cool for 10 minutes.

5. Chill the ramekins in the fridge overnight, then serve.

Nutrition Facts
  • 215 calories

  • 7g fat

  • 31g carbs

  • 7g protein

  • 31g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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