Blueberry-Strawberry Mousse (It’s not yogurt!)
Take advantage of all the fresh berries available at your local grocery stores. This light dessert will satisfy even the biggest critics and takes just minutes to prepare.
1 cup (250 mL) blueberries
1 cup (250 mL) strawberries, sliced
1 cup (250 mL) 5% light cream
1 Tbsp (15 mL) honey
1/2 tsp (2 mL) cinnamon
Wash the blueberries and slice the strawberries ahead of time and keep them in the fridge to make preparation even easier. I make this recipe using a 5% cream rather than whipping cream. When you are whipping lower-fat cream, for best results it needs to be really cold. I put it in the freezer for a half hour beforehand (any longer and it will begin to freeze).
- Add half of the blueberries and strawberries to bottom of four dessert dishes (or wine glasses). Set aside.
- Using electric hand-held beaters, whip cream, honey and cinnamon until stiff peaks form.
- Fold in remaining blueberries and strawberries.
- Distribute among dishes and garnish each with a couple of blueberries and strawberry slices.
- Add a sprig of mint, if desired.
Serves four. Per serving: 168 calories, 2 g protein, 12 g fat (7 g saturated fat), 15 g carbohydrates, 2 g fibre, 40 mg cholesterol, 25 mg sodium
