This light and healthy blueberry lemon mousse recipe is perfect for those trying to stay healthy but indulge a bit. And it’s ONLY 150 Calories per serving!
Prep Time:20 minutes
Chill Time:6 hours
Cook Time:10 minutes
Total Time:6 hours 30 minutes
Yield:6 - 4 oz. servings 1x
1 cup Fresh or Frozen Blueberries
2 Tbsp Sugar
2 Tbsp Water
3 Tbsp Water
1 tsp plain Gelatin
½ cup Whole Milk Yogurt
¼ cup Heavy Cream
2 Tbsp Lemon Juice
Zest of 2 Lemons
1 tsp Vanilla
3 Egg Whites
⅓ cup Sugar
¼ tsp Cream of Tartar
For Blueberry Sauce:
Place the blueberries, water and sugar into a small sauce pan and bring to a boil. Stir until the sugar has dissolved.
Pour into a mini food processor and pulse until smooth.
Pour through and press through a fine mesh strainer to remove any pith or seeds.
Divide the blueberry sauce into serving dishes and place in the fridge to cool.
For the Lemon Mousse:
In a small dish, pour the 3 Tablespoons of water. Sprinkle the gelatin over the top and set aside so it will bloom.
In a bowl, whisk together yogurt, cream, lemon juice, lemon zest, and vanilla.
In a separate metal or heat proof bowl, set over a sauce pan with a small amount of boiling water in it – create a mock double boiler. In the faux-double boiler whisk together the egg whites, sugar and cream of tartar.
While constantly whisking bring the egg mixture to 160 degrees. The egg whites will expand and become bubbly. Pour the gelatin mixture into the egg whites.
Immediately pour the egg whites into a stand mixer outfitted with a whisk attachment and turn on medium-high. Let the eggs beat until they form stiff peaks – about 5-7 minutes.
While running, pour in the yogurt/cream mixture and beat an additional 1 minutes. Pour the whole mixture into the serving dishes over the top of the blueberry sauce.
Place in fridge and allow to set for 6-8 hours or over night. Sprinkle with additional lemon zest before serving.