I hope you are not bored with my desserts in glasses. I simply cannot help it: it’s hot and instead of cakes or biscuits, I crave fruity, light, refreshing – and most of all easy – desserts just like this one and am tempted to experiment with different seasonal fruits, hence this blueberry version of my Strawberry Cheesecake (Greek Yogurt Mousse). When writing about the Strawberry Cheesecake (Greek Yogurt Mousse) I said it was supposed to be prepared with fresh cheese (also called quark). I know now that some of you have difficulties in finding it, so I would like to emphasize here once more that such a dessert can very well be made with cream cheese used in the USA in regular cheesecakes. It will however be lighter and closer to this version if prepared with Greek yogurt, which is quite similar to fresh curd cheese/quark in both texture and taste. The result could be called “Greek yogurt mousse”.
Even though this is only a slight modification of the Strawberry Cheesecake (Greek Yogurt Mousse), thanks to the presence of blueberries, which lack the strawberry’s acidity, this dessert is not tangy and gives an impression of a much bigger creaminess both in taste and texture. I did add some lemon juice because I like to feel some tanginess, but it’s absolutely not necessary.
UPDATE & TIPS: Instead of quark/fromage blanc you an use Greek yogurt here (it’s a better option than US cream cheese).
The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use here the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid.
Preparation: 15 minutes + 2 – 3 hours in the fridge
Ingredients (serves 3-4):
300 g (about 10 oz) fresh cheese (quark, fromage blanc) or Greek yogurt (or cream cheese)
1 tablespoon gelatin (if you use leaves, take the amount necessary to set 500 ml/2 cups liquid)
200 g (about 7 oz) blueberries
4 flat tablespoons confectioner’s sugar or sweetener of your choice
(2 tablespoons lemon juice if you like to feel some tanginess in your desserts)
(mint leaves for decoration)
Put aside 50-60 blueberries for the decoration.
Dissolve the gelatin in 4 tablespoons warm water. (If using leaves, proceed as indicated on the package).
Mix the cheese, the sugar, the lemon juice if using and the blueberries (apart from those left for the decoration) in a food processor.
Add the dissolved gelatin and mix once more.
Pour the cheese mixture into individual glasses/bowls and put into the fridge for at least two hours.
Decorate just before serving.