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WHIP up the cream with sugar. SLICE the passionfruit in half and use a spoon to scoop out the delicious pulp of the passionfruit. MIX passionfruit pulp and greek yoghurt until smooth.
COMBINE whipped cream, passionfruit and greek yoghurt until smooth again. PLACE in the fridge for a short time.
CRUSH the cookies or graham crackers until crumbled very fine. The easiest way to do this is using a ziplock bag and a rolling pin. Grab 4 glasses and scoop in some of the mousse and then a layer of cookie crumbs.
REPEAT until the glasses are filled. Garnish with fresh mint leaves. By the way, a yoghurt-based mousse is also great for breakfast!