Description
A deliciously light dessert that combines tangy lemons with sweet blueberries in a beautiful mousse cake.
Ingredients
Scale
- 1 cup lemon juice
- 1 cup blueberries
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 packet gelatin
- 1/4 cup water
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- Bake for 10 minutes and let cool.
- Sprinkle gelatin over cold water in a small bowl and let it stand for 5 minutes.
- Heat in the microwave for 10 seconds until dissolved.
- Whip heavy cream in a large bowl until soft peaks form.
- Fold in sugar, vanilla, lemon juice, and dissolved gelatin.
- Gently fold in blueberries.
- Pour the mousse mixture over the cooled crust.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled and garnish with additional blueberries if desired.
Notes
Store in an airtight container in the refrigerator. It can last for about 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon, Blueberry, Mousse Cake, No-Bake Dessert, Summer Dessert