Frank's Recipes! Creamy Vanilla Mousse with Blueberry Sauce

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Creamy Vanilla Mousse with Blueberry Sauce

2-1/2 cups / 625 mL fresh or frozen blueberries
1/4 cup / 60 mL sugar
1/4 cup / 60 mL water
1 tablespoon / 15 mL Vanilla Dessert Mix
1/8 teaspoon / 0.6 mL, more or less as desired Almond Extract
1 envelope unflavored gelatin
3/4 cup plus 2 tablespoon / 210 mL skim milk
4 ounces / 113 g reduced-calorie cream cheese, softened
1 carton (8 oz / 227 g) non-fat yogurt
1/4 cup / 60 mL sugar
2 teaspoon / 10 mL Vanilla
Cooking Spray

Combine blueberries, sugar, water and dessert mix in medium saucepan. Cook over medium heat, stirring constantly, 4 to 5 minutes or until sugar dissolves and mixture begins to boil and thicken. Remove from heat and let cool slightly; stir in almond extract. Cover and chill thoroughly.

Sprinkle gelatin over milk in small saucepan; let stand 1 minute. Cook mixture over low heat, stirring constantly, until gelatin dissolves. Remove pan from heat; set aside and let cool. Place cream cheese in large mixing bowl; beat until smooth. Add yogurt, sugar and vanilla; beat until smooth. Add gelatin mixture and beat until smooth. Spoon into individual 1/2-cup / 125-mL molds or a 3-cup / 750-mL mold coated with cooking spray. Cover and chill until firm. Unmold mousse onto serving plate. Serve with blueberry sauce.

Makes 6 servings.

Nutritional Information Per Serving: Calories 200 Protein 7 g Carbohydrates 32 mg Sodium 150 mg Fat 5 g Saturated Fat 2 g Cholesterol 18 mg Dietary Fiber 2 g