Blueberry Mousse
  • 1 pouch Knox gelatin (7g)
  • ~12 Savoiardi cookies (85g)
  • 1 cup sugar (100g)
  • 1/3 cup cream cheese (85g)
  • 1 cup water (250g)
  • 1/3 cup pasteurized egg whites(90g)
  • 1 - 6 oz small package of blueberries (170g)
SPECIAL CONSIDERATIONS:
Makes 16 servings.
 Nutritional information 
Makes 16 portions
 Phosphorus (mg) 14 
 Potassium (mg) 44 
 Sodium (mg) 46 
 Protein (g) 17 
 Sugar (g) 7.6 
 Carbohydrates (g) 10.2 
 Water (mL) 51 
 Fibre (g) 0.3 
 Calories 73 
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!