Blueberry Mousse Recipe


MethodMain Ingredient


 Blueberries1 Cup (16 tbs)
 Water2 Teaspoon
 Honey1 Tablespoon
 Barley malt sweetener1 Pinch
 Pitted dried dates1
 Arrowroot1 Teaspoon, mixed with 1 tablespoon cold fresh orange juice
 Fresh orange juice1 Tablespoon (cold)
 Nonfat skim milk1⁄3 Cup (5.33 tbs) (for Spa Cream without sweetener)
 Blueberries4 (for garnish)

Nutrition Facts

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


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.