blueberry mousse

Categories

Desserts

Yield

3 servings

Chill a 2 to 2½ quart mold. In your blender, puree the blueberries one can at a time. Add sugar and lemon juice; stir until completely dissolved. Soften gelatin in ½ cup of cold water; then dissolve it over hot water and stir into the blueberry mixture. Stir the mixture until it begins to thicken. Whip 2 cups of cream until it peaks. Fold into blueberry puree. Pour into chilled mold.

Refrigerate for 1 hour; you can freeze this for devouring later.

Randy Rigg Submitted By RANDY RIGG On 02-25-95