I love blueberries, and although I usually consume them as-is when I prepare fruit salads or when I add them in my cereal at breakfast, there are times like this when it’s appropriate to give them a different touch. I came across this recipe from Ben Mims, and I thought that it was such a simple-to-make dessert and a version that’s unusual from the typical mousse, so I didn’t hesitate to prepare it. What I did was just an adaptation, as I made some modifications to the original recipe.
The result, simply fabulous, such a colorful dessert, absolutely delicious, and just the right portion. It’s an excellent alternative to endulge on a sweet treat at dessert time.
You may also want to try my recipes of Coconut milk panna cotta with pomegranate sauce or Milk with quinoa and mango.
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- Total Time: 40 mins
- Yield: 6 1x
- 1 cup of blueberries
- 1/2 cup of brown sugar
- 1 pinch of salt
- 1 cup of plain yogurt (ideally Greek)
- 1 pack of 8 oz (226 g) of cream cheese
- 1 cup of heavy whipping cream
- For decoration: You may use dried fruits or seeds
- In a small saucepan, add the sugar and blueberries. Cook until the sugar has melted, then add about 5 more minutes. Remove from the heat, and process this mix in a blender. Let it cool down.
- Once ready, mix in another bowl the cream cheese, yogurt, and heavy whipping cream.
- Slowly add the blueberries mixture.
- Serve in small glasses, and then top with fresh blueberries and some other decorations, such as chopped (or sliced) walnuts or almonds, or even any type of seed that is to your liking.
- Prep Time: 25 mins
- Cook Time: 15 mins
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