{"id":23685,"date":"2012-01-16T22:40:44","date_gmt":"2012-01-17T03:40:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23685"},"modified":"2012-01-16T22:41:59","modified_gmt":"2012-01-17T03:41:59","slug":"yogurt-mousse%e3%81%b5%e3%82%8f%e3%81%b5%e3%82%8f%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88%e3%83%a0%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23685&lang=en","title":{"rendered":"Yogurt Mousse
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\"\"<\/a><\/p>\n

Yogurt Mousse<\/strong>
\nJanuary 15, 2011<\/em><\/p>\n

I found this recipe in a Japanese food magazine a long time ago. I’ve become pretty good at not keeping too many old magazines but I’ve kept this magazine for years only because I wanted to try this mousse recipe. This mousse is so light and airy, and you can see and feel the foamy texture! The main ingredients are yogurt and egg whites and this mousse does not include heavy cream. You’re supposed to strain yogurt to make it thick but I just used Greek yogurt. How easy! <\/p>\n

Yogurt mousse: milk, honey, gelatin, greek yogurt, egg white, sugar<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u3075\u308f\u3075\u308f\u30e8\u30fc\u30b0\u30eb\u30c8\u30e0\u30fc\u30b9<\/strong>
\n2012\u5e741\u670815\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Yogurt Mousse January 15, 2011 I found this recipe in a Japanese food magazine a long time ago. I’ve become pretty good at not keeping too many old magazines but I’ve kept this magazine for years only because I wanted to try this mousse recipe. This mousse is so light and airy, and you can […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-23685","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23685"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23685\/revisions"}],"predecessor-version":[{"id":23710,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23685\/revisions\/23710"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}