Light Blueberry Cheesecake Mousse Recipe

In small saucepan, sprinkle gelatin over 2 tbsp/30 mL water; let stand for 5 minutes. Cook over low heat until completely dissolved.

Meanwhile, in blender, purée together 1-1/4 cups (300 mL) of the blueberries, orange juice, buttermilk, cream cheese, sugar and vanilla. With motor running, add gelatin mixture and blend on high for 1 minute; strain through fine sieve.

Pour into 4 dessert glasses or ramekins; refrigerate until set, 2 to 4 hours. Garnish with remaining berries.

Makes 4 servings.