Published: · Updated: by Ieva Greber · This post may contain affiliate links · 18 Comments
Low calorie, low fat and low in refined sugar, this Blueberry Mousse recipe is as simple as it gets. If you have an extra egg white and looking for a healthy dessert, this is definitely a wonderful option. Made with frozen blueberries and no gelatin, this mousse is cold and refreshing on a hot summer day, when you’ve run out of ice cream in your freezer, but also great in winter when there are no fresh blueberries available! All you need is three simple ingredients and a food processor!
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Ingredient Notes
This recipe is on my long list of things to do with leftover egg whites. This Blueberry Mousse recipe is one of my favourites: so quick and easy to make, and you can make it with virtually any frozen fruit or berries you have in your freezer. I’ve tried it with blackberries and cherries as well!
large egg white: 1 large egg white weighs approximately 40g. Make sure it is safe to use raw egg whites in your part of the world.
whipped cream: use double cream, also known as heavy cream (or whipping cream) and whisk it to soft peaks. This is optional and can be replaced with thick Greek yoghurt, or skipped altogether. The mousse tastes great with sweetened cream cheese or sour cream too.
Find the quantities, detailed instructions and nutritional information in the printable recipe card at the bottom of the post.
Method: Blueberry Mousse in Under 10 Minutes
If you wish to serve the blueberry mousse with some cream, whisk it first in a large bowl using an electric hand mixer, or in a stand mixer fitted with a whisk attachment. You can sweeten the cream slightly and further flavour it with a dash of lemon juice.
1. Add frozen blueberries to a food processor (we are huge fans of Kenwood) and blend a rough puree. Add sugar and pulse to combine.
2. Add the egg white and blitz again until the mixture is smooth and fluffy. It will take about 2-3 minutes and the mixture will at least double in volume. You may want to stop the processor once in a while and scrape the sides down if the blueberry puree is sticking to the sides.
3. Spoon the blueberry mixture into serving glasses (here are the wine glasses we used). You can layer it with some whipped cream if you wish. Serve immediately before the blueberries start to melt and release too much water.
Recipe FAQs
Can this Blueberry Mousse Be Made in a Smoothie Maker or a Liquidiser?
It depends. You really need a strong and powerful tool with sharp blades, as we are using frozen blueberries in this recipe. Regular liquidisers and smoothie blenders may not do the job here. But what you can do, is to add a couple of spoonfuls of Greek yoghurt to the mix and make a delicious Blueberry Frozen Yoghurt. Added yoghurt introduces more moisture into the mousse and helps with the blending if your gadget isn’t powerful enough to blitz frozen blueberries on its own.
How To Store Blueberry Mousse?
This easy blueberry mousse should be served immediately. Do not leave at room temperature for more than a couple of minutes. Alternatively, you can freeze it, and serve it frozen as a refreshing summer dessert.
Other Quick Dessert Recipes
For other quick and easy dessert ideas, have a look at:
Low calorie, low fat and low in refined sugar, this Blueberry mousse is as simple as it gets. If you have an extra egg white and looking for a healthy dessert, this is definitely a wonderful option. Made with frozen blueberries, this mousse is cold and refreshing on a hot summer day, when you’ve run out of ice cream in your freezer! All you need is three simple ingredients and a food processor!
Prep Time 10 minutesmins
Total Time 10 minutesmins
Course Dessert
Cuisine British
Servings 2portions
Calories 82kcal
Ingredients
170g(1¼cups)frozen blueberries
1tablespooncaster sugar
1(1)large egg white (approx. 40g)
50ml(¼cups)whipped creamoptional
Instructions
If you wish to serve the blueberry mousse with some cream, whisk it first in a large bowl using an electric hand mixer, or in a stand mixer fitted with a whisk attachment. You can sweeten the cream slightly and further flavour it with a dash of lemon juice.
Add frozen blueberries to a food processor and blend a rough puree. Add sugar and pulse to combine.
Add the egg white and blitz again until the mixture is smooth and fluffy. It will take about 2-3 minutes and the mixture will at least double in volume. You may want to stop the processor once in a while and scrape the sides down if the puree is sticking to the sides.
Spoon the mousse into glasses. You can layer it with some whipped cream if you wish. Serve immediately before the blueberries start to melt release too much water.
Keyword Blueberry Mousse, Blueberry Mousse Recipe, Egg White Recipes, Frozen Blueberry Mousse, Frozen Blueberry Mousse Recipe, Mousse with Frozen Blueberries, What to do with Leftover Egg Whites
Jeannie notes.. Above is curated for evaluation and recommendation from somebodyfeedseb.com
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