Yoghurt mousse with blueberries

Two recipes that are great for a snack or a refreshing breakfast - energetic and balanced.

Yoghurt mousse with blueberries

Ingredients for 2 portions:

·         170 g of Greek yogurt (0% fats)

·         2 frozen organic egg whites*

·         3 drops of lemon juice

·         2 g of stevia **

·         Fresh blueberries washed and dried (as required)

·         Natural oatmeal (as required)

* previously frozen egg whites

** can be substituted with 1 tablespoon of powdered unrefined sugar

Melt the frozen egg whites in a small pan, stirring frequently to avoid them cooking. Once they have defrosted place them in a bowl and mount the egg whites with the lemon juice.  In a separate dish whip the yogurt with stevia (or the unrefined sugar, whichever you prefer), add the egg whites with a spatula. Transfer the mixture into a disposable pastry bag. 

Make up the dessert by alternating the layers of fruit and flakes with the yoghurt mousse. Level the surface and garnish with blueberries and other flakes. Level the top layer and decorate with blueberries and oatmeal. Put in the fridge for at least 3 hours. To be served chilled.

Source: www.ibiscottidellazia.blogspot.it