Lemon Blueberry Mousse

Lemon Blueberry Mousse

By: The Jaroudi Family

Serves 2

Ingredients:

·         1 ½ cups of roasted Japanese sweet potato, without the skin (300g)

·         ½ cup plant milk, unsweetened (120ml)

·         2 Tbsp lemon juice

·         3 large pitted dates

·         1 cup blueberries (150g)

Directions:

1.)    In a high-speed blender add in all ingredients except blueberries

2.)    One mousse is smooth, divide amounts into two cups and layer with blueberries.

Notes:

Change out the blueberries for any fruit – raspberries, strawberries, cherries.

You can use regular cooked sweet potatoes, but the mousse will change the color.   

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