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Frozen Peach Mousse with Blueberry Swirl https://www.metro.ca/userfiles/image/recipes/mousse-de-peche-congelee-aux-bleuets-10195.jpg PT20M PT06M PT26M
Place yogurt in cheesecloth-lined sieve set over bowl; set aside.Purée blueberries and simmer with 1/4 cup (60 mL) of the sugar for 5 minutes.Stir in amaretto.Stir cornstarch with 1 Tbsp. (15 mL) cold water; stir into blueberries.Boil, stirring, for 1 minute; let cool to room temperature.Peel and purée peaches with lemon juice and remaining sugar; transfer to large bowl.Fold in whipped cream and drained yogurt; pour into 8-inch (2 L) springform pan.Spoon blueberry mixture decoratively over mousse; draw knife through mousse and blueberries to form swirls.Cover and freeze at least 8 hours and up to 3 days.If frozen more than 8 hours, remove to refrigerator 30 minutes before serving in wedges.
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2 cups (500 ml) low-fat yogurt 2 cups (500 mL) blueberries 1 cup (250 mL) granulated sugar 1 1/2 tasse (7 mL) cornstarch 4 peach 2 tsp. (10 mL) fresh lemon juice 1 cup (250 mL) whipping cream, whipped
Frozen Peach Mousse with Blueberry Swirl

Frozen Peach Mousse with Blueberry Swirl

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12
servings
0:20
Preparation
0:06
COOKING
0:26
TOTAL TIME

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Ingredients

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  • 2 cups
    (500 ml)
    low-fat yogurt
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    LIBERTÉ MEDITERRANÉE

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    750 g, SKYR YOGOURT 500 g OR KÉFIR DRINKABLE YOGOURT 1 l SELECTED VARIETIES


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  • 2 cups
    (500 mL)
    blueberries
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    PINT PRODUCT OF CHILE, NO. 1 GRADE STRAWBERRIES 454 g PRODUCT OF U.S.A., NO. 1 GRADE


  • 1 cup
    (250 mL)
    granulated sugar
  • 1 1/2 tasse
    (7 mL)
    cornstarch
  • 4
    peach
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  • 2 tsp.
    (10 mL)
    fresh lemon juice
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    MINUTE MAID JUICE

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  • 1 cup
    (250 mL)
    whipping cream, whipped
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Preparation

Place yogurt in cheesecloth-lined sieve set over bowl; set aside.

Purée blueberries and simmer with 1/4 cup (60 mL) of the sugar for 5 minutes.

Stir in amaretto.

Stir cornstarch with 1 Tbsp. (15 mL) cold water; stir into blueberries.

Boil, stirring, for 1 minute; let cool to room temperature.

Peel and purée peaches with lemon juice and remaining sugar; transfer to large bowl.

Fold in whipped cream and drained yogurt; pour into 8-inch (2 L) springform pan.

Spoon blueberry mixture decoratively over mousse; draw knife through mousse and blueberries to form swirls.

Cover and freeze at least 8 hours and up to 3 days.

If frozen more than 8 hours, remove to refrigerator 30 minutes before serving in wedges.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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