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!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
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!
- frozen blueberries: and if you have some left over, make some delicious Sourdough Blueberry Pancakes (Made With Discard).
- 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: 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
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.
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:
- Mango & Lime Fool
- 10-Minute Coconut Dessert
- Sugar-Free Cranberry Mousse
- Chocolate Mousse Without Cream
More Blueberry Desserts
4-Ingredient Blueberry Mousse
Equipment
Ingredients
- 170 g (1¼ cups) frozen blueberries
- 1 tablespoon caster sugar
- 1 (1) large egg white (approx. 40g)
- 50 ml (¼ cups) whipped cream optional
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.
Nutrition
Tavo says
I loved this recipe! It was very easy to make and packed with flavor. Made the recipe yesterday for our anniversary and my husband loved it. I'll make it again!
Ieva says
Thanks, Tavo! It makes me feel so special that you use our recipe for such an important occasion. Happy anniversary! 🙂
Kris says
This was so luscious and delicious! I can't wait to make it again! 🙂
Ieva says
Thanks, Kris! Lovely to hear you enjoyed it! 🙂
Amanda Wren-Grimwood says
So light and refreshing. Perfect for a last minute summer dessert.
Ieva says
Definitely! Perfect to whip up when you run out of ice cream on a hot summer day!
Gina says
Such a wonderful light treat, perfect for the summer!
Ieva says
Absolutely! Perfect for a hot day!
Charla says
Such a great way to use up some blueberries I can almost taste it through my phone.
Farah Abumaizar says
This is absolutely lovely! I can't wait to try this blueberry mousse out, looks so light and refreshing.
Kate says
It worked great in my Vitamix. Loved this for a special treat after dinner. Thank you!
Ieva says
You are most welcome! Glad you liked it!
Kate says
This mousse is so refreshing and tasty! Will make again as a dinner party dessert.
Ieva says
Thanks! 🙂
susanlegan says
I have just made this recipe.. was good.. just added some pitachio nuts and mint lovely and refreshing..added bonus not many calories. will be making it again for sure
Trace says
could I make this with fresh blueberries?
Ieva Greber says
Unfortunately not, the texture of this mousse relies on super cold berries.
Anonymous says
Thanks so much for letting me know!