…The Blueberry Season is officially here! Yes, my most favorite berry is finally in season! And I can’t be happier about it: I can finally buy as much blueberries as I want without breaking the bank! And Gee, are they beautiful now! Ripe, big, with their delicate velvety-blue soft skins…
My Blueberry Story
Have I told you a story about me buying blueberries in my local market lately? Because it’s a real funny story: I went to Trader Joe’s and they had these organic blueberries on sale in big boxes. And… well, I couldn’t just take one box, right? I’m checking out. And the guy at the register looks at me and then looks at all the blueberries and then asks if I am about to make a few blueberry pies for a party. And… well, I am an honest person and I gave him an honest answer. Which was that these blueberries aren’t actually for the pies and I am not going to a party. These are for me to have for breakfast. They should last me a day or two… I think that the guy was impressed by such devotion to blueberries 🙂
But it is true, though! Think about it: they are soft, sweet, but not too tangy (even the strawberries can be a little too tangy for my taste). I can eat them by handfuls and of course feel good about it since they are also full of the healthy antioxidants!
Alright. Now that you know all about my feelings for the blueberries let’s get to the recipe. And… the idea for this recipe came from… my unsurpassable sin: I can never resists buying too much of the good stuff. And… a couple boxes of blueberries may have been OK. But the problem is that I went to Whole Foods the next day. And their organic blueberries were on an even better sale… And, guess what? I couldn’t resist getting another box of them.
And even for a blueberry devotee like me sometimes too much IS too much. Scolding myself yet again for being such a impulse shopper I had to admit: I can’t eat all those berries while they are still nice and fresh. Something had to be done. And that something is, of course, a healthy dessert made out of my precious blueberries. And because it’s been really hot in LA and… I let myself overindulge a little at a birthday party last weekend, I wanted my dessert to be extra light, but at the same time, of course, extra nutritious!This Healthy Blueberry Mousse is very low-calorie and non-fat. It features my favorite Greek yogurt and whipped egg whites that add to my Mousse’s nutritional value and give it this nice airy texture.
And the low-sugar blueberry jelly that I made out of the excess blueberries gives my Mousse that nice color and a delicate blueberry flavor!
- 2 cups of non-fat Greek yogurt
- 4 egg whites
- 2 tbsp . of sugar
- 3.4 packet of instant vanilla pudding mix
- 1/2 cup blueberry puree
- 16 oz of blueberries
- 1/3 cup sugar
- 1 tsp . natural pectin
- 2 oz white chocolate
- 4 meringue cookies
- To make the blueberry jelly put the blueberries with 1 tbsp. of water in a saucepan over a low heat and let the berries cook a little until they let their juice out. Add the sugar and the pectin. Bring to a boil. Let the jelly boil for about 5 minutes until all the berries are cooked through. Let it cool.
- Melt the white chocolate and pour it into the molds of your choice. Let it cool and harden in the fridge.
- To make the mousse put 1/2 cup of the blueberry jelly in a blender and blend until it's pureed.
- Whip the yogurt with the pudding mix until it's fluffy.
- Scoop 1/4 cup of the yogurt mixture out and set aside. (I like an idea adding a little white swirl on top of the mousse to create an ombre effect)
- Add the blueberry puree to the rest of the yogurt mixture and whip again until everything is incorporated.
- Whip the egg whites with the sugar until the they are stiff.
- Fold a few tablespoons of the whipped egg whites into the yogurt mixture to loosen it up. Add the rest of the egg whites and whip the mousse for a few seconds until its texture is even.
- In four tall glasses first put some of the blueberry jelly. Top with the mousse. If you like, you can add some more jelly half way up a glass. Top the mousse with a small swirl of the vanilla-yogurt pudding, with a meringue cookie and a few white chocolate ornaments.
*I recommend enjoying the mousse right after it's prepared since the egg whites that weren't stabilized with gelatin or a similar jellying agent loose their volume over time.
*I used a Xylitol-sweetened pudding mix to cut the calories
*I only use pasteurized egg whites for my no-bake desserts.
These cute little cookies that I topped my Blueberry Mousse with – I didn’t make them! My friend shared these little treats with me and fortunately their color matched the colors of my mousse! But… I am also a BIG meringue devotee and very soon I’ll be sharing my favorite recipes with you!
And as always if you decide to whip this healthy mousse one of these days, I’ll REALLY appreciate it if you let me know what you think! 🙂