1/2 cup Meyer lemon juice, freshly squeezed
½ large package of dry lemon jello
2 cups nonfat Greek yogurt
Hollowed out lemon peels
Blueberries, mint or other fruit to garnish
Whipping cream from a can
Place the lemon juice in a medium saucepan and sprinkle the gelatin over the surface. Cook over med. heat, whisking constantly, until the gelatin mixture melts. Remove the pan from the heat and quickly whisk in the yogurt.
When the mixture is smooth, spoon or pour the mousse into hollowed out lemon shells. Cover with plastic wrap and refrigerate until set, about 30 to 45 minutes.
Just before serving, top the cups with fresh berries and whipped cream. Keep leftovers refrigerated.