This recipe is so easy and will impress at any type of gathering! Fresh and frozen blueberries are both acceptable which means you can make it year-round and the lime zest gives this vibrant purple mousse a bright and summery flavour. If you forget that it contains the cream cheese and full cream, you could be excused for indulging in this for breakfast!



50g cream cheese
250g fresh or frozen blueberries
3 tablespoons honey
1 teaspoon vanilla extract
Zest of one lime
200ml cream
1 tbsp coconut sugar


A handful of fresh or frozen blueberries
A sprinkling of bee pollen

  1. If you are using frozen blueberries, defrost them and drain them well of excess juice. If using fresh, simply wash them and set aside.
  2. Place the cream cheese in a food processor and blitz just until smooth. Add the blueberries, honey, vanilla and lime zest and continue to blitz until well blended.
  3. In the bowl of your kMix using the whisk attachment, beat the cream and coconut sugar until stiff peaks start to form. Add the blended blueberry mixture and whisk on low speed until well combined, being careful not to overbeat. The mixture should be soft and cloud like at this point, and will firm up once chilled.
  4. Evenly spoon or pipe the mousse into 4 serving glasses or ramekins, or simply into one big bowl. Top with fresh or frozen blueberries and a sprinkling of bee pollen.
  5. If you’ve made 4 individual serves, place in the fridge to firm up for at least 1 hour before serving. Chill for 30 minutes longer if made in one large bowl.
  6. Serve chilled.
  7. To store, cover and refrigerate for up to 3 days.