Ingredients
Equipment
Method
Prepare the Graham Crust
- Crush graham crackers into fine crumbs, combine with melted butter, and press into silicone molds. Refrigerate for 30 minutes.
Whip the Lemon Mousse
- Blend yogurt and powdered sugar until smooth. Whip cream to soft peaks and gently fold into the yogurt.
Assemble the Layers
- Layer lemon curd in molds, fill with lemon mousse. Leave space for chocolate coating.
Chill the Filled Molds
- Freeze filled molds for 4 hours until set.
Coat with White Chocolate
- Melt white chocolate with yellow food coloring. Dip each pastry, let excess drip off, and freeze for 30 minutes.
Serve the Lemon Cream Puffs
- Unmold and thaw in refrigerator for 30 minutes before serving.
Nutrition
Notes
Use silicone molds for easy unmolding. Chill before serving for optimal texture.