Blueberry mousse

3 servings

Ingredients

Quantity Ingredient
2 cans Blueberries, 10 oz. size
¾ cup Sugar
1 tablespoon Lemon juice
2 Envelopes of unflavored
Gelatin
2 cups Whipping cream

Directions

Chill a 2 to 2½ quart mold. In your blender, puree the blueberries one can at a time. Add sugar and lemon juice; stir until completely dissolved. Soften gelatin in ½ cup of cold water; then dissolve it over hot water and stir into the blueberry mixture. Stir the mixture until it begins to thicken. Whip 2 cups of cream until it peaks. Fold into blueberry puree. Pour into chilled mold.

Refrigerate for 1 hour; you can freeze this for devouring later.

Randy Rigg Submitted By RANDY RIGG On 02-25-95

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