BLUEBERRY TRIFLE MOUSSE

• 1 Litre of whipping cream
• 2 packages of cream cheese (softened)
• 1 cup of sour cream (make sure there are no thickeners like cornstarch)
• 3 tbsps of pure vanilla
• 1/2 cup of Splenda
• Atkins Blueberry muffin mix, prepared
• 1 small bag of frozen blueberries
• juice of 1/2 orange and zest of one orange
• 1/2 cup of splenda
• 1/3 cup of water
 

Sugar-free chocolate shavings and berries for topping

1. Whip cream, Splenda and Vanilla until soft peaks form. Mixture should be a little bit runny as you will be whipping them again with the cream cheese. Reserve 1 cup for decorating top of trifle. Set aside.

2. In a separate bowl, blend cream cheese, cocoa and sour cream until smooth. This step is very important as it is your only opportunity to make your mousse lump free. Blend mixture at medium speed until completely smooth.

3. Begin adding whipping cream to cream cheese mixture in three steps. Blend until you have a relatively stiff, creamy mousse.

4. In a pot add frozen blueberries, juice of 1/2 of an orange, zest of 1 orange, Splenda and water. Bring mixture to a boil and immediately remove from heat. Let sit for 5 minutes, transfer to a bowl and refrigerate for 15 minutes.

5. Take your muffins and cut into 1/2 inch cubes.

6. Find your prettiest glass bowl and begin layering your trifle. Start with the muffins, add a generous scoop of berries ensuring that enough liquid is put on the muffins, layer with 2 inches of mousse and repeat the process ending with mousse on top. Decorate with sifted cocoa or sugar-free shavings.

7. This dessert can be served immediately but the flavor grows in intensity after refrigeration for a few hours.

8. Before serving, let sit at room temperature for 15 minutes.
 

Makes 15 - 20 servings

Nutrition Information / Per Serving

carbs that count:
15 servings = 8.4 each
20 servings = 6.3 each

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