Blueberry Maple Mousse
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
|
*
|
| ⅔ | cup |
maple syrup
heated |
|
| 1 | pint |
heavy whipping cream
|
*
|
| 1 | pint |
blueberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg yolks
|
*
|
| 158 | ml |
maple syrup
heated |
|
| 473 | ml |
heavy whipping cream
|
*
|
| 473 | ml |
blueberries
|
*
|
Directions
Beat yolks in bowl or top of a double boiler until thick.
Beat in hot syrup.
Put over simmering water and cook, beating constantly until slightly thickened.
Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture.
Fold in half of the berries. Pour into remainder of berries.
