Blueberry Mousse Recipe
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyLow Sodium
Ingredients
| Unflavored gelatin - 2 envelopes (2 scant tablespoons) | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Boiling water | 1/4 Cup (16 tbs) | |
| Frozen blueberries | 3 Cup (16 tbs) | |
| Crushed pineapple in natural juice, undrained - 1 8-ounce can | ||
| Vanilla extract | 1 Teaspoon | |
| Fructose | 2 Tablespoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) (Sauce) | |
| Fructose | 1/2 Teaspoon (Sauce) | |
| Vanilla extract | 1/2 Teaspoon (Sauce) | |
Directions
MAKING
1.In cold water soften the gelatin and allow to stand for 5 minutes.
2.Add in boiling water and stir to dissolve gelatin completely.
3.In a blender container, add 2 cups of the blueberries. Set the remaining cup aside to add later.
4.Add gelatin mixture, crushed pineapple and its juice, vanilla extract, fructose and sour cream to blueberries in the blender . Blend until smooth.
5. Into a bowl, pour mixture and add the remaining blueberries . Mix well.
6. To make the sauce, combine sour cream, fructose and vanilla extract .
7.Mix with a wire whisk.
SERVING
8.Into 6 small souffle dishes or 1 large dessert dish or decorative mould, spoon in the mousse.
9.Chill until firm .
10. Pour freshly prepared sauce to over each mousse serving and serve garnished with a sprig of mint.
1.In cold water soften the gelatin and allow to stand for 5 minutes.
2.Add in boiling water and stir to dissolve gelatin completely.
3.In a blender container, add 2 cups of the blueberries. Set the remaining cup aside to add later.
4.Add gelatin mixture, crushed pineapple and its juice, vanilla extract, fructose and sour cream to blueberries in the blender . Blend until smooth.
5. Into a bowl, pour mixture and add the remaining blueberries . Mix well.
6. To make the sauce, combine sour cream, fructose and vanilla extract .
7.Mix with a wire whisk.
SERVING
8.Into 6 small souffle dishes or 1 large dessert dish or decorative mould, spoon in the mousse.
9.Chill until firm .
10. Pour freshly prepared sauce to over each mousse serving and serve garnished with a sprig of mint.
Chef
