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
- 1/2 cup Whole Milk Yogurt
- 1/4 cup Heavy Cream
- 2 Tbsp Lemon Juice
- Zest of 2 Lemons
- 1 tsp Vanilla
- 3 Egg Whites
- 1/3 cup Sugar
- 1/4 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