Best Lemon Blueberry Mousse Cups Recipes

BLUEBERRY LEMON MOUSSE PASTRY CUPS

BLUEBERRY LEMON MOUSSE PASTRY CUPS image

Categories Berry Dessert Bake Fourth of July Quick & Easy Pastry

Yield 8-10 people

Number Of Ingredients 10

Ingredients

Blueberry Sauce
2 Cups (1 pint) Blueberries
1/4 cup water
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon kosher salt
Lemon Mousse
3/4 cup luemon curd
1/2 cup heavy cream, whipped
1 box Pepperidge Farm Pastry Cups

Steps:

Put 1 cup berries, water, sugar, zest and salt on to boil. Simmer until most of the berries burst @ 5 mins. Then add 1 cup berries and crush lightly. For the mousse, whisk lemon curd and fold in whipped cream. Bake the puffs, then halv them--fill bottom with mousse & spoon berry sauce on top. Serve.

LEMON-BLUEBERRY MOUSSE CUPS

Lemon-Blueberry Mousse Cups image

Hello, blue-tiful! Topped with whipped topping and berries, these lemony blueberry mousse cups are almost too pretty to eat.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

3/4 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup ice cubes
1 tsp. lemon zest
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 pkg. (16 oz.) frozen blueberries, thawed, divided

Steps:

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice and lemon zest; stir until ice is completely melted. Reserve 1/4 cup COOL WHIP and 2 Tbsp. blueberries for garnish. Add remaining COOL WHIP and blueberries to gelatin; stir until blended.
Spoon into 6 small dessert dishes. Refrigerate 2 hours or until firm.
Garnish with reserved COOL WHIP and blueberries just before serving.

Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.7397 g