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Blueberry Mousse Recipe
|Blueberries||1 Cup (16 tbs)|
|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)|
Serving size: Complete recipe
Calories 193 Calories from Fat 6
% Daily Value*
Total Fat 0.68 g1.1%
Saturated Fat 0.14 g0.69%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 44.1 mg1.8%
Total Carbohydrates 47 g15.7%
Dietary Fiber 4.4 g17.5%
Sugars 37.7 g
Protein 4 g8.5%
Vitamin A 1.9% Vitamin C 30.3%
Calcium 10.9% Iron 4%
*Based on a 2000 Calorie diet
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.