Blueberry Mousse (Easy Recipe With Frozen Blueberries)

Low calorie, low fat and low in refined sugar, this Blueberry Mousse recipe is as simple as it gets. This blueberry mousse recipe is the one I make when I want something that tastes like effort but takes about as much work as microwaving popcorn. Three ingredients, one food processor, no gelatine, no hob, no faffing about with a bain-marie. Frozen blueberries do all the heavy lifting here: blitzed straight from the freezer, they chill and set the mousse instantly, which is the bit most blueberry mousse recipes get needlessly complicated about.

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Ingredient Notes

Frozen blueberries are non-negotiable here, and not just because fresh ones aren't always in season. Frozen fruit is properly cold, so the moment it hits the food processor it starts chilling and thickening the whole mixture, which is exactly why this recipe skips gelatine and agar agar altogether. If all you've got is fresh blueberries, freeze them solid first - don't try to make this with room-temperature fruit or it won't set.

Egg white is what turns the blitzed blueberry mixture into something properly airy rather than just a cold fruit purée. If you're wondering what to do with a spare egg white after making custard or mayonnaise, Best Leftover Egg White Recipes has plenty more ideas. Use a large egg white, around 40g, and don't worry about raw egg safety more than you would with a shop-bought mousse, though pregnant or immunocompromised readers should use pasteurised egg white instead.

Whipping cream is optional, but it's what takes this from "a bit sharp" to genuinely dessert-like. Whisk it to soft peaks, meaning it holds its shape but still looks glossy rather than grainy, before folding through or layering it into the glasses. No cream in the fridge? Sour cream, cream cheese loosened with a splash of milk, or Greek yoghurt all work as a tangier stand-in.

Find the full ingredient quantities and instructions in the recipe card below.

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 

1. Whip the cream (if using). Pour the whipping cream into a large bowl and whisk with an electric hand mixer or a stand mixer until it just holds soft peaks, about 2 minutes. If you want a slightly sharper contrast to the blueberries, add a squeeze of lemon juice and a pinch of sugar here. Set aside in the fridge, giving it a quick stir before use if it's split slightly from sitting.

2. Blend the blueberries. Tip the frozen blueberries straight into a food processor and blitz to a rough purée, about 30 seconds. You want it broken down, not necessarily silky smooth. Add the caster sugar and pulse a few times to combine.

3. Add the egg white and blitz properly. Crack in the egg white and blend continuously for 2 to 3 minutes. This is the bit that does all the work: the mixture will turn pale, fluffy and roughly double in volume, going from a wet blueberry mixture to something that genuinely looks like mousse. Stop and scrape down the sides once or twice if the processor is labouring.

4. Assemble and serve. Spoon the mousse into glasses, layering with the whipped cream if using. Serve straight away - this mousse is at its best within a few minutes of making it, before the frozen blueberries fully thaw and start releasing their juice.

Tips

🧊 Freeze your blueberries properly frozen. If you've bought a bag that's gone slightly soft or clumped together in the freezer, give it a shake to separate the berries before blending, otherwise you'll get one giant ice block instead of a smooth blueberry mixture.

⏱️ Don't blitz longer than needed. Once the mixture has doubled in volume and gone pale and fluffy, stop. Overblending warms the mixture up and you'll lose the instant-chill effect the frozen fruit gives you.

🍴 No food processor? A stand mixer with a whisk attachment can work, though it'll take longer and the texture will be slightly less smooth since it won't break down the blueberry skins as finely.

🎨 Adjust the sweetness to your blueberries. Frozen blueberries vary a lot in tartness depending on the batch, so taste the purée before adding the egg white and add a touch more sugar if needed.

🥄 Test for soft peaks properly. Lift the whisk out of the cream - if the peak flops over, it needs more time; if it stands up but the tip curls slightly, that's soft peaks and exactly what you want.

Serving Suggestions

• Serve in small glasses or jars for that fancy-dessert-zero-effort look.
• A few extra fresh blueberries and a mint leaf on top makes it look properly finished.
• Crushed digestive biscuits or shortbread sprinkled over add some crunch against the airy mousse.
• A drizzle of blueberry compote boosts the blueberry flavour further, if you want it more intense.

Recipe FAQs

Other Quick Dessert Recipes

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

• Mango & Lime Fool
• 10-Minute Coconut Dessert 
• Sugar-Free Cranberry Mousse
• Chocolate Mousse Without Cream

More Blueberry Desserts

4-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!

4.83 from 17 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine British

Servings 2 portions

Calories 82 kcal

Equipment

• Food Processor

Ingredients

 

1x2x3x

• 170 g (1¼ cups) frozen blueberries
• 1 tablespoon caster sugar or granulated sugar
• 1 large egg white about 40g
• 50 ml (¼ cup) whipping cream (optional)
• 1 teaspoon lemon juice optional, for the cream

Instructions

 

• If using, whisk the whipping cream in a large bowl with an electric or stand mixer until it just holds soft peaks. Optional: add the lemon juice and a pinch of sugar to taste. Set aside in the fridge.
• Add the frozen blueberries to a food processor and blend to a rough purée. Add the sugar and pulse to combine.
• Add the egg white and blitz for 2 to 3 minutes, until the mixture is pale, fluffy and roughly doubled in volume. Stop and scrape down the sides once or twice if needed.
• Spoon the mousse into glasses, layering with the whipped cream if using. Serve immediately, before the blueberries fully thaw and start releasing their juice.

Nutrition

Calories: 82kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 26mgPotassium: 94mgFiber: 2gSugar: 15gVitamin A: 49IUVitamin C: 9mgCalcium: 7mgIron: 1mg

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

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