Saturday, May 07, 2016

#3850 - Sour Cream Blueberry Mousse

(by Shirley McNevich)

1 cup blueberries + extra for sprinkling
1/2 cup white sugar
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 cup cold heavy cream

In a bowl add 1 cup blueberries, the white sugar and the salt--mash with a potato masher. Place the mashed mixture into a saucepan--turn heat to medium. Cook/stir until simmering, then cook/stir for 10 minutes or until the consistency of jam. Remove from heat and cool to room temperature. In a blender or a food processor add the cooled blueberry mixture, sour cream and softened cream cheese--blender on the puree setting until smooth. In a mixer add the cold heavy cream--beat until soft peaks form. Add the blueberry mixture to the cream mixture--stir well. Spoon the mixture into serving dishes and top with a few extra blueberries.

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