Healthy Blueberry Lemon Mousse
This blueberry lemon mousse feels like an indulgence, but it’s only 150 calories per serving! Made with yogurt, it’s tangy and sweet, with bright citrus flavor.
Sometimes you want a sweet treat that doesn’t make you feel weighed down and uncomfortably full afterwards. Well, this Blueberry Lemon Mousse has you covered. It’s light and healthy, fluffy and airy, tart and creamy—and you get all that with a mere 150 calories per serving.
What kind of wizardry is this!? Well, it’s not magic: it’s yogurt!
Since this mousse is made with tangy lemon juice, you can use yogurt here without it tasting like WHOA YOGURT as it would if you were using another fruit. Combining the yogurt with gelatin and whipped egg whites gives it an ethereal, cloud-like texture that’s impossible to resist.
At the bottom of each lemon mousse parfait is a sweetened blueberry sauce, which complements the bright lemon flavor perfectly! You can stir everything together before you dig in, or save it until the very end and enjoy all that concentrated blueberry goodness on its own. If you’re in a time crunch, grab a jar of fruit preserves from your pantry and use that instead—I love pairing my Blueberry Nectarine Ginger Jam with this mousse!
What You’ll Need
Here’s what you’ll need to pick up to make fresh, light, and bright lemon mousse!
For the blueberry sauce:
- Fresh or frozen blueberries
For the lemon mousse:
- Plain gelatin – Be sure to use unflavored gelatin, not Jello.
- Whole milk yogurt – Again, a plain variety is what you’ll need here.
- Heavy cream
- Lemons – You’ll need both zest and freshly squeezed juice.
- Vanilla extract
- Egg whites
- Cream of tartar
How to Separate Egg Whites From Yolks
You can buy specialized kitchen gadgets to help you separate egg whites and yolks, or maybe you’ve learned to do it by passing the egg yolk back-and-forth between the broken shells until all the yolk drips out, which risks piercing the yolk with broken egg shell and getting yolk into the whites. Not ideal!
Here’s Martha Stewart’s tip for separating egg whites from yolks: start with chilled eggs (they separate more easily!) and clean hands. Crack the egg into one of your hands and let the egg white slip through your fingers into a bowl set underneath it. Discard the yolk or save it for another purpose.
How to Make Blueberry Lemon Mousse
When planning for this recipe, keep in mind that the mousse needs to chill for 6 to 8 hours before serving!
Simmer the blueberry mixture. Combine the berries, water, and sugar in a saucepan and bring them to a boil. Stir, then remove from heat once the sugar has dissolved.
Puree. Transfer the blueberry mixture to a mini food processor and process until smooth. Strain through a fine mesh sieve, then divide the sauce into serving dishes and place them in the refrigerator.
Bloom the gelatin. Pour 3 tablespoons of water in a small dish and sprinkle the gelatin over the top. Set aside.
Start the mousse. Whisk the yogurt, cream, lemon juice and zest, and vanilla in a medium bowl.
Prepare the egg whites. In a double-boiler, or a heat-proof bowl set over a saucepan with boiling water, whisk together the egg whites, sugar, and cream of tartar. Continue to whisk until the mixture reaches 160ºF and the egg whites are bubbly.
Whip the egg whites. Pour the gelatin mixture into the egg whites, then immediately transfer this mixture to a stand mixer fitted with the whisk attachment. Turn the mixer to medium-high and beat the eggs for 5 to 7 minutes, or until stiff peaks form.
Finish the mousse. As the mixer is running, pour in the yogurt mixture and beat for another minute, or until the yogurt is incorporated into the egg white mixture. Divide the lemon mousse into the dishes with the blueberry sauce.
Chill. Refrigerate for 6 to 8 hours or overnight. Garnish with additional lemon zest before serving.
Tips for Success
Here are a few pointers to help you make perfect lemon mousse!
- Use a kitchen thermometer. While the egg whites will expand and become foamy when they’re ready, these visual cues are no match for a thermometer, which tells you with certainty when you can remove the egg whites from the heat.
- Blooming the gelatin. If you’ve never worked with unflavored gelatin before, it’s bloomed when it absorbs the water and swells. This ensures it dissolves evenly when you add it to the rest of the recipe.
- About the lemon zest. Large bits of lemon zest aren’t pleasant in lemon mousse or similar desserts, so I recommend using a very fine microplane grater here.
How to Store
Because gelatin stabilizes this lemon mousse, it can be stored covered in the refrigerator for up to 5 days.
Can This Lemon Mousse Be Frozen?
You can freeze this lemon mousse, but the texture will change. If you do choose to freeze it, I recommend eating it as a frozen treat, rather than letting it thaw first!Print
Light and Healthy Blueberry Lemon Mousse
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 – 4 oz. servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
This light and healthy blueberry lemon mousse recipe is perfect for those trying to stay healthy but indulge a bit. And it’s ONLY 150 Calories per serving!
- 1 cup Fresh or Frozen Blueberries
- 2 Tbsp Sugar
- 2 Tbsp Water
- 3 Tbsp Water
- 1 tsp plain Gelatin
- ½ cup Whole Milk Yogurt
- ¼ cup Heavy Cream
- 2 Tbsp Lemon Juice
- Zest of 2 Lemons
- 1 tsp Vanilla
- 3 Egg Whites
- ⅓ cup Sugar
- ¼ tsp Cream of Tartar
For Blueberry Sauce:
- Place the blueberries, water and sugar into a small sauce pan and bring to a boil. Stir until the sugar has dissolved.
- Pour into a mini food processor and pulse until smooth.
- Pour through and press through a fine mesh strainer to remove any pith or seeds.
- Divide the blueberry sauce into serving dishes and place in the fridge to cool.
For the Lemon Mousse:
- In a small dish, pour the 3 Tablespoons of water. Sprinkle the gelatin over the top and set aside so it will bloom.
- In a bowl, whisk together yogurt, cream, lemon juice, lemon zest, and vanilla.
- In a separate metal or heat proof bowl, set over a sauce pan with a small amount of boiling water in it – create a mock double boiler. In the faux-double boiler whisk together the egg whites, sugar and cream of tartar.
- While constantly whisking bring the egg mixture to 160 degrees. The egg whites will expand and become bubbly. Pour the gelatin mixture into the egg whites.
- Immediately pour the egg whites into a stand mixer outfitted with a whisk attachment and turn on medium-high. Let the eggs beat until they form stiff peaks – about 5-7 minutes.
- While running, pour in the yogurt/cream mixture and beat an additional 1 minutes. Pour the whole mixture into the serving dishes over the top of the blueberry sauce.
- Place in fridge and allow to set for 6-8 hours or over night. Sprinkle with additional lemon zest before serving.
Adapted from ATK’s Yogurt Lemon Mousse
Keywords: lemon mousse, low calorie desserts, healthy dessert
This is such a gorgeous dessert! So light and pretty, too!
Congratulations on running your first 5K! 😀 Such a great feeling. On another note, this mousse looks amazing! I brought a lemon/blueberry combination dessert to the shower too! Such a great flavor.
Congrats on your 5K! Lemon mousse is one of my very favorite desserts and you made it healthy! Perfect for Liz’s shower!!
So pretty! And a biiiiig congrats on your 5K!
Thanks Katrina!! I hope Liz is just as surprised with all of her Lemony Treats for her big baby shower day today!! We love her, I mean how can we not!?!
Oh this is lovely! You guys are so sweet to do this for Liz : )
Thanks Kathryn! Liz is just a gem, how can we not celebrate her and that little lemon?!
Congrats on your first 5K! Sounds super fun, but I don’t think I could ever run a race. Just don’t think it is my thing. LOL!
Love the mousse!! It is so pretty and sounds amazing!
hahah I know, there are some super crazy race runners – I was more running against myself to make sure I could gte those three miles in without my back going out! hahah And thanks Tiegs, I’m so thrilled you like the mousse!
Love this!! Congrats on your 5k lady!
Thanks Dollface!! It’ been a long time coming, but I am pumped I finally got that marked off my bucket list! Now, to refuel with a mousse!!
This mousse looks amazing and may I say — you’ve been killing it lately with your photography! Gorgeous!
This mousse looks amazing and may I say – you’ve been killing it lately with your photography! Gorgeous!
Awww thanks Rachel!! I’m so thrilled you’ve been liking the photos, it makes me blush. 🙂 And thank YOU for organizing this whole shindig. What a hit!
I can’t believe you ran a 5K!!! So proud of you!!!! I can’t run to save my life. And this dessert?? I want to dive into a bathtub full of it. Lemons and blueberries are bffs. Thank you so my surprise!!!! You are the sweetest!! So glad to have met you!!! xooxoxox
This is a beautiful presentation! What a great idea… love the lemon!
Thanks Ali! I love fall time, but a Lemon Party for Liz was a great way to get that summer feeling again!
GAHorgeous!!! Oh my word, eating healthier never looked so good!! You have combined the most luscious flavors here. Seriously need to make this!
Thanks Amanda, that means a lot coming from you!! I hope you try it – I can’t get enough – not the least of why is because it’s practically guilt free!! WIN!!
Congrats on your 5K!! Awesome!
And this looks amazing!! Your photos are absolutely gorgeous!
Thanks Marie! It was a race against the clock to get these shot before the light went down – but I’m so pleased you like them!! I really like eating them ,too!
This looks so refreshing and good!
This looks so incredibly light and refreshing! Love all that fresh fruit flavor!
Thanks Kelly, that means a lot coming from you! I can’t wait to get home from work to have one more!!
Congrats on finishing your first 5K! What a great post about Liz and baby lemon!
Thanks pretty lady!! I was dreaming about these mousse’s the whole race haha Can’t wait to get home for one more!
Congrats on the 5K! This looks so luscious and refreshing. I wish I could just float in a big bowl of the stuff!
I can’t even run around the block so HUGE congrats on completing the 5K. This lemon mousse looks divine!
Love this healthy addition to the shower! Thanks for sharing!
Wow, congrats on your 5K!!! This is seriously the perfect lemon themed dessert – so light!
What a lovely treat; so beautiful darling!!!
1) This. Um, YUM.
2) ALL THE SCANDAL. Can’t get enough!
3) Congrats on the 5K! Just thinking about running one makes me tired so kudos to you for pulling through!
This looks SO delicious! Congrats on your first 5k! I’ve done 2, and I’m signing up for my first 10k soon! ahhh!
Congrats on this 5K, girl! I want a huge helping of this!
Dude, you are the da’bomb!!! Congrats on running your 5K! And this mousse, I die. Gorgeous pics, friend!
Wow –I need to try this! It looks so light and flavorful!
Lemons and blueberries are so perfect together! The mousse looks so good! What a great little treat for Liz!
This is so light and dreamy and creamy and fluffy and perfect! GAH total heaven right hurr.
I LOVE lemon, thanks for sharing!!
This recipe looks perfect and I’d love to try it, but could you tell me at what point the gelatin is added? I swear I read this several times but couldn’t find this step.
First of all, MAJOR congrats to you on your first 5K!! That is super!!
Second of all…I totally use food as motivation while running. I can see this getting me through my long run this weekend!
I love that you made a light dessert! So very Liz. 🙂 It looks amazing, too!
And congratulations on the 5K! YAY!
Awww perfect dessert for Liz!
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This looks so light and delicious! Just perfect for the shower!!
I love how light these look! Gorgeous!
Oh yum! My favorite flavors 🙂 this looks lovely!
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Can you tell us where you add the gelatin mixture? I attempted to make this and the directions aren’t very clear when it comes to the gelatin.
This sounds scrumptious! Tell me, could you use honey instead of sugar?
I haven’t tried it with honey, so I can’t say whether or not it would work. There are other sugar alternatives, like coconut sugar, that might work and that are similar to white sugar when baking.
did anyone get the question answered about when to add the gelatin? Lots of comments here but no one who actually made the recipe!
The change has been made – sorry for the mistake. Add the gelatin in to the eggs after they have been heated to 160, and before beating in the mixer. The changes are in the printable version for you.
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I found your site being bookmarked in one of the social sites. I’m glad I visited it. Interesting articles you have here.
So many great ideas! Thank you for sharing.
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Thanks man for such wonderful guest posting sites.