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Photo of Blackberry and blueberry mousse by WW

Blackberry and blueberry mousse

5
Points®
Total Time
2 hr 10 min
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy

Ingredients

Low sugar jelly crystals

18 g, port wine flavour

Fruit flavoured yoghurt, low-fat, added sugar

600 g, (mixed berry flavour)

Fresh blueberries

150 g

Egg white

2 medium

Almond bread

12 individual, (48g)

Instructions

  1. Combine jelly crystals with 1 cup (250ml) boiling water in a large heatproof bowl. Stir until completely dissolved. Add 1 cup (250ml) cold water. Refrigerate for 20–30 minutes or until just beginning to set.
  2. Fold Mixed Berry Yogurt into jelly mixture. Use an electric beater to beat egg whites in a small bowl until soft peaks form. Fold egg white into yogurt mixture and pour into six 1 cup (250ml) capacity serving glasses or dishes. Cover loosely with plastic wrap and refrigerate for 1–2 hours or until set.
  3. Serve topped with blueberries, along with almond bread.

Notes

Don’t wash blueberries before storing them or you’ll remove the natural ‘bloom’ that helps them stay fresh. Instead, give them a gentle rinse just before serving.

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