Pour the pouch of gelatin over 1/2 water.
Cover the bottom of a 9" square pan with Savoiardi cookies.
Run the cream cheese, blueberries and water in the blender at the highest speed.
Bring the blueberry, cheese and water mixture to a boil to cook the berries.
Mix the hot mixture to the water and gelatin, until the gelatin is dissolved. Refrigerate until thickened.
Beat the pasteurized egg whites to sitff peaks and incorporate to the cold blueberry/cheese/gelatin mixture..
Pour over the layer of Savoiardi, and return to the refrigerator until the mousse is firm, and the cookies have softened.
Enjoy this low-phosphorus desert with some protein from egg whites!