Mixed Berry Mousse

Makes 8
Prep 15 m
Cook 7 m
Freeze 360 m



  1. 1 of 5 Fold a 24-inch piece of foil in half lengthwise. Fit around a 1-quart souffle dish to create a 3-inch collar above the dish. Secure tightly with tape.
  2. 2 of 5 Cook blueberries, sugar and 1 tablespoon water in saucepan over medium heat for 6 minutes, breaking up with a spoon. Add cornstarch mixture; cook 1 more minute. Cool completely.
  3. 3 of 5 In a medium-size bowl, mix together the powdered egg whites and warm water. Let stand for 5 minutes. Beat on medium-high speed until soft glossy peaks form.
  4. 4 of 5 In a large bowl, mix together softened ice cream and whipped topping; ice cream should be consistency of sour cream (do not let it melt). Fold in the beaten egg whites. Swirl in blueberry mixture and raspberries.
  5. 5 of 5 Spoon mixture into the prepared dish. Freeze for 6 hours to overnight. To serve, let stand 10 minutes at room temp.
Nutrition Information for Mixed Berry Mousse
Servings Per Recipe: 8
Per Serving: 10 mg chol., 7 g sat. fat, 1 g fiber, 48 mg sodium, 186 kcal cal., 3 g pro., 23 g carb., 8 g Fat, total
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Printed from FamilyCircle.com 06/26/2019