4-Ingredient Blueberry Mousse

Blueberry Mousse
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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, but also great in winter when there’re no fresh blueberries available! All you need is three simple ingredients and a food processor!

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This recipe is on my long list of things to do with leftover egg whites. This Blueberry Mousse 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.

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Blueberry Mousse

How to Make a Blueberry Mousse in Under 10 Minutes?

Add frozen blueberries to a food processor (we are huge fans of Kenwood) 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 (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.


For other quick and easy dessert ideas, have a look at:

Blueberry Mousse

3-Ingredient Blueberry Mousse

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!
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Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine British
Servings 2 portions
Calories 82 kcal

Equipment

  • Food Processor

Ingredients
 
 

  • 170 g frozen blueberries
  • 1 tbsp caster sugar
  • 1 large egg white (approx. 40g)
  • 50 ml whipped cream optional

Instructions
 

  • 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.

Nutrition

Calories: 82kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 26mgPotassium: 94mgFiber: 2gSugar: 15gVitamin A: 49IUVitamin C: 9mgCalcium: 7mgIron: 1mg
Keyword Blueberry Mousse, Egg White Recipes, Frozen Blueberry Mousse, Frozen Blueberry Mousse Recipe, Mousse with Frozen Blueberries, What to do with Leftover Egg Whites
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Blueberry Mousse

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