Blueberry mousse

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Blueberry mousse

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Adjust Servings:
2 packs (250 g) Blueberries
1 tablespoon Agar agar
6 gluten-free Vegan ladyfingers Alternatively, you can use gluten-free maple cookies
1 tablespoon Maple syrup
3 teaspoons Soy whipped cream Optional

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

This light, fruity dessert is refreshing and full of flavor. It's the perfect way to finish your meal without feeling heavy!

  • 10 minutes
  • Serves 3
  • Easy




Looking for a low-calorie, delicious dessert? This blueberry mousse is easy to prepare and guilt free. With only a few ingredients you can enjoy an elegant, light, and flavorful treat!

To prepare it, start with crumbling a few cookies in the mixer. I used ladyfingers, but you maple cookies will work perfectly, as well. Transfer the crumbles to the bottom of your serving glasses.

Then, process half of the blueberries in the mixer. Add the agar agar, mix well, and put in the microwave for 30 seconds. Transfer the gelatin mix to a larger bowl and incorporate the plant-based yogurt. Then, fill the serving glasses with the blueberry mix.

Put in the fridge for one hour, to allow the mousse to solidify. Before serving, mix the rest of the blueberries with maple syrup in a bowl, then top your serving glasses. Garnish with a touch of soy whipped cream if desired, and serve.

This blueberry mousse keeps in the fridge for three days.


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2 minutes

Crumble the cookies

Put the cookies in the mixer and process for a few seconds, until they are reduced to crumbles. Transfer them to the bottom of your serving glasses.

5 minutes

Prepare the mousse

Transfer half the blueberries in the mixer and process until you obtain a smooth texture. Transfer to a bowl, stir in the the agar agar, and put in the microwave for 30 seconds. Stir well again and transfer the mixture to the serving glasses.
Finally, put in the fridge for at least one hour to allow the mousse to solidify.

3 minutes

Prepare the topping

Put the remaining blueberries in a bowl. Drizzle with maple syrup and mix gently with a spoon. Before serving, top the glasses with the blueberries and, if desired, add a teaspoon of whipped soy cream.



Enjoy your blueberry mousse fresh out of the fridge!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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