Low-cal PUDS

Delicious and diet-friendly treats to satisfy your sweet tooth

Lemon and blueberry mousse

Creamy and feather-light, these little mousse pots feel far more indulgent than they actually are. 

SERVES 6 PREP 20 MINS, PLUS AT LEAST 1 HR CHILLING COOK 10 MINS

✱ 300g blueberries, plus extra to decorate

✱ 5tbsp caster sugar

✱ 2 gelatine leaves

✱  150g 0% fat Greek-style yogurt

✱ 60ml double cream

✱ Zest of 1 lemon

✱ 2 egg whites

1 Blitz the blueberries in a food processor. Add to a saucepan with 3tbsp caster sugar. Gently warm to dissolve the sugar and thicken a little. Set aside 120g of the puree and keep the remaining puree on a low heat.

2 Soften the gelatine in cold water for 5 mins. Squeeze out excess water, then add the gelatine to the pan, stirring to dissolve in the warm puree. Set aside and cool.

3 Whisk together the yogurt and double cream until thick, then fold in the lemon zest and gelatine-puree mix.

4 Whisk the egg whites to soft peaks, then add the remaining 2tbsp sugar, 1tbsp at a time, whisking until thick and glossy.

5 Mix a little of the beaten egg whites into the creamy mixture to loosen, then fold in the rest until just combined. Add 1tbsp of reserved puree to the bottom of each serving glass, followed by the mousse. Chill for at least 1 hr, or ideally overnight.

6 When ready to serve, top with the reserved puree and extra blueberries, if liked.