STEP 1: Pour the pouch of gelatin over 1/2 water.
STEP 2: Cover the bottom of a 9" square pan with Savoiardi cookies.
STEP 3: Run the cream cheese, blueberries and water in the blender at the highest speed.
STEP 4: Bring the blueberry, cheese and water mixture to a boil to cook the berries.
STEP 5: Mix the hot mixture to the water and gelatin, until the gelatin is dissolved. Refrigerate until thickened.
STEP 5: Beat the pasteurized egg whites to sitff peaks and incorporate to the cold blueberry/cheese/gelatin mixture..
STEP 6: Pour over the layer of Savoiardi, and return to the refrigerator until the mousse is firm, and the cookies have softened.
STEP 7: Enjoy this low-phosphorus desert with some protein from egg whites!
