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Blueberry Mousse

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  Blueberries 1 Cup (16 tbs)
  Water 2 Teaspoon
  Honey 1 Tablespoon
  Barley malt sweetener 1 Pinch
  Pitted dried dates 1
  Arrowroot 1 Teaspoon, mixed with 1 tablespoon cold fresh orange juice
  Fresh orange juice 1 Tablespoon (cold)
  Nonfat skim milk 1⁄3 Cup (5.33 tbs) (for Spa Cream without sweetener)
  Blueberries 4 (for garnish)

Pick over the blueberries.
Put them in a saucepan with the water, honey, barley malt sweetener, and date.
Bring to a boil and cook for 1 minute.
While the mixture is at the boil, whisk in the dissolved arrowroot, which acts as an instant thickener, and cook for 1 minute more.
Pour into a blender and puree, then pass through a fine sieve.
Place in a bowl and refrigerate until completely cold, about 1 1/2 hours.
Make the Spa Cream just before serving.
Reserve 1/4 cup of the cream and carefully fold the rest into the cold blueberry mixture, using a rubber spatula.
Spoon the mousse into 4 chilled dessert bowls, top each with a tablespoon of cream and a blueberry, and serve at once.

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Blueberry Mousse Recipe