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Blueberry Mousse

Healthycooking's picture
Ingredients
  Canned blueberries 400 Gram, drained and liquid reserved
  Caster sugar 3 Tablespoon
  Gelatin 2 Tablespoon
  Evaporated skim milk 250 Milliliter, chilled (1 Cup)
  Unflavored low fat yogurt 250 Gram (1 Cup)
Directions

1.In a food processor or blender puree blueberries and sugar.
Strain and discard skins.
Dissolve gelatine in 3/4 cup (185 mL) of warmed reserved blueberry liquid.
Whip evaporated milk until thick and beat in yoghurt.
Mix in gelatine mixture and fold through blueberry puree.
2.Spoon mousse into a wet mould, or eight individual moulds, cover and chill until set.
Unmould and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Blueberry
Interest: 
Quick

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