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    Lemon Blueberry Mousse Cake

    April 25, 2019

    This cake was a fun challenge! An instagram follower sent me a request to create a healthier version of this Lemon Blueberry Mousse cake from Delish.  I am not sure of the exact macros of the Delish version, but the version you’ll find below uses just 4 ingredients, is gluten free, and just 150kcals per slice! This recipe makes 2 servings, but there is an option below for how to make a larger amount as a healthy option for a party.

    Macros per slice: 6p 20c 5f (150kcal) 

    Ingredients & Tools used:

    Recipe:

    1. Make the Lemon Blueberry Mousse: (I got the idea for this mousse from this recipe)
      • Boil 1/2cup of water
      • Mix 1/2 package of Sugarfree Lemon Jello with Water, & stir until mix is dissolved
      • Add 1/2cup of frozen blueberries to mix in
      • Allow mix to gel up slightly, but not totally
      • While letting it gel, measure out 60grams (about 2oz) of lite cool whip into a bowl and stir until it’s whipped/creamy looking (note: you can actually use more whip than this if you’d like.. I was also successful with using 75grams of whip, but adjusted this recipe down to 60 for sake of macros and so 2 servings is under 300kcals)
      • Once Jello mixture is slightly gelled, you can mix in cool whip and let sit in bowl while you make the crust
    2. Crust:
      • Microwave blueberry quest bar for approximately 15seconds
      • Cut bar in half
      • Press half of a bar into a greased mini-loaf pan so crust fills the entire base of pan
      • You can use the rest of the bar as a snack or garnish
    3. Spoon out the mousse onto the crust and divide in half (makes 2 servings)
    4. Add toppings if you’d like! Refrigerate left overs 🙂

    ENJOY!!  Tag us if you try it #upliftyourlife – @upliftfitnutrition and/or @rebekahclementson 

    For a Larger Version:

    The process is similar, but this is what I used for the mousse:

    • 8oz of lite cool whip (1 container, 225grams)
    • 1 box of sugarfree lemon jello gelatin mix
    • 3/4 cup boiling water plus 1/4 cup cold water
    • 1 cup frozen blueberries

    For the crust, you can use 2.5-3 Quest bars, but I would actually recommend just getting a gluten-free pie crust if it’s for a group! (the only negative feedback from my taste-testers was that the quest bar crust was sticky, so I would modify that if it’s for a group!) 

    Macros for the above recipe (if using quest bars) per slice (makes 9 servings) : 7p 17c 5f (144kcal)

    ENJOY!!  Tag us if you try it #upliftyourlife – @upliftfitnutrition and/or @rebekahclementson 

     

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