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

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

Ingredients

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!

• frozen blueberries
• caster sugar
• 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: optional, and can be replaced with thick greek yoghurt.

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.

Recipe FAQs

Other Quick Dessert Recipes

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

• Mango & Lime Fool
• 10-Minute Coconut Dessert
• Microwave Chocolate Molten Cake with Peanut Butter

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!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Dessert

Cuisine British

Servings 2 portions

Calories 82 kcal

Equipment

• Food Processor

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Tried this recipe?Let us know how it was!