In a food processor blend together ricotta and the

strawberry jam until smooth. Mix the lemon zest and keep aside in a bowl.

Using a hand mixer whip together the Greek Yoghurt with 3

tbsp of sugar until creamy.

In another bowl using the hand mixer whip the egg white

until foamy and beginning to hold shape.

Sprinkle in a tbsp of sugar and whip

until soft peaks begin to form.

Now take the ricotta mixture and gently fold in half of the

Greek Yoghurt.

Fold in half of the egg whites into the mix. Gently fold in

the rest of the Greek yoghurt followed by the rest of the egg whites until

nicely combined.

Your strawberry mousse is ready! Pour the mixture into

serving cups or glasses and chill in the refrigerator. Garnish with sliced

strawberries and serve!