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Blueberry Mousse Dessert

Recipe

3 cups of frozen blueberries, thawed. Save the liquid (the blueberry juice)

3 cups of vanilla Greek yogourt, 0% fat

2 packages of unflavoured gelatin (2 X 7 g)

6 tablespoons of maple syrup or honey

90 ml MCal Citrate liquid (with or without vitamin D)


  1. Use 1/3 of a cup of the blueberry juice, add the gelatin and let it stand for 5 minutes.
  2. In a blender, add the yogurt, half of the drained blueberries and blend for 1 minute, just until mixed.
  3. Heat the gelatin in the microwave for 20 to 30 seconds.
  4. Gradually add the gelatin in the blender, while the blender is mixing at low speed. Blend for about a minute.
  5. Add the MCal Citrate Liquid and continue to mix for 30 seconds.
  6. Divide the remaining blueberries in the bottom of 6 glasses (or 6 small ramekins or pots )
  7. Pour the mixture over the blueberries.
  8. Refrigerate three hours.
  9. Garnish with blueberries before serving, if desired.

Each serving contains approximately:

  • 198 calories
  • 12 g protein
  • 1 g fat
  • 36 g carbohydrates
  • 3 g fibers
  • 90 mg sodium
  • Calcium 750 mg (250 mg from yogurt, 500 mg from liquid MCal Citrate)

***Serves 6