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Creamy Vanilla Mousse with Blueberry Sauce
2-1/2 cups/625 mL fresh or frozen blueberries
1/4 cup/60 mL sugar
1/4 cup/60 mL water
1 Tbsp/15 mL Vanilla Dessert Mix
1/8 tsp/0.6 mL, more or less as desired Almond Extract
1 envelope unflavored gelatin
3/4 cup plus 2 Tbsp/210 mL skim milk
4 ounces/113 g reduced-calorie cream cheese, softened
1 carton (8 oz/227 g) non-fat yogurt
1/4 cup/60 mL sugar
2 tsp/10 mL vanilla
Cooking Spray


Combine blueberries, sugar, water and dessert mix in medium saucepan. Cook over medium heat, stirring constantly, 4 to 5 minutes or until sugar dissolves and mixture begins to boil and thicken. Remove from heat and let cool slightly; stir in almond extract. Cover and chill thoroughly.

Sprinkle gelatin over milk in small saucepan; let stand 1 minute. Cook mixture over low heat, stirring constantly, until gelatin dissolves. Remove pan from heat; set aside and let cool. Place cream cheese in large mixing bowl; beat until smooth. Add yogurt, sugar and vanilla; beat until smooth. Add gelatin mixture and beat until smooth. Spoon into individual 1/2-cup/125-mL molds or a 3-cup/750-mL mold coated with Watkins Cooking Spray. Cover and chill until firm. Unmold mousse onto serving plate. Serve with blueberry sauce.

Preparation Time: Serves: 6
Recipe Origin: United States
Submitted by:
United States
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