Title: Blueberry Mousse
Categories: Dessert
Yield: 3 Servings
| 2 | cn | Blueberries, 10 oz. size |
| 3/4 | c | Sugar |
| 1 | tb | Lemon juice |
| 2 | | Envelopes of unflavored |
| | | Gelatin |
| 2 | c | Whipping cream |
Chill a 2 to 2 1/2 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 1/2 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