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!
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 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.
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 their own.
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
- Sugar-Free Cranberry Mousse
4-Ingredient Blueberry Mousse
- 170 g frozen blueberries
- 1 tablespoon caster sugar
- 1 large egg white (approx. 40g)
- 50 ml whipped cream optional
- 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.