Strawberry Yogurt Mousse Cake

Combine the crushed graham crackers and melted butter in a bowl.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Refrigerate the base while preparing the mousse.

2. Prepare the Strawberry Yogurt Mousse:

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.

In a saucepan, heat the pureed strawberries and sugar over medium heat until the sugar is dissolved and the mixture is warm.

Remove from heat and stir in the bloomed gelatin until fully dissolved.

Let the strawberry mixture cool to room temperature.

In a large mixing bowl, combine the Greek yogurt and lemon juice.

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the cooled strawberry mixture into the yogurt mixture.

Carefully fold in the whipped cream until well combined.

Pour the mousse over the prepared base in the springform pan and smooth the top.

Refrigerate for at least 4 hours, or until set.

3. Prepare the Strawberry Topping:

In a small saucepan, heat the strawberry jam and water until melted and smooth.

Arrange the sliced strawberries on top of the set mousse cake.

Brush the strawberries with the melted jam mixture to give them a glossy finish.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes plus chilling time

Yield: Serves 10-12