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!
Equipment
Ingredients
- 170 g frozen blueberries
- 1 tablespoon caster sugar or granulated sugar
- 1 large egg white about 40g
- 50 ml 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
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