Recipe Archives->Desserts Pudding->Vanilla Mousse 02

Creamy Vanilla Mousse with Blueberry Sauce
Makes 6 servings.

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 cooking spray. Cover and chill
until firm.  Unmold mousse onto serving plate. Serve with blueberry
sauce.

Printable version: vanilla-mousse02.txt.