Lemon and Yogurt Mousse

In a saucepan, sprinkle the gelatin over 2 tablespoons of cold water

Let it sit for about 5 minutes

Combine the grated lemon zest, lemon juice, egg yolks, and sugar (reserving 2 tablespoons)

Cook over low heat, stirring constantly, until slightly thickened

Remove from heat and let cool to room temperature

Whisk in the natural yogurt

Cover and refrigerate for at least 30 minutes

Beat the egg whites until stiff peaks form

Add the reserved 2 tablespoons of sugar gradually, beating until stiff peaks form again

Fold the two mixtures together carefully

Pour into individual serving cups or a large serving dish

Refrigerate for at least 2 hours or up to 24 hours

Serve in 8 portions.