2 x 250g tubs lactose free cream cheese

50g icing sugar

squeeze or two of lemon juice

250g pack of frozen blueberries


Tip the lactose free cream cheese and sugar into a large bowl (if you wish to have a smooth puree, add to a food processor instead)*.

Squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).

Gently stir in blueberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.

*For a smooth dessert, simply add the lactose free cream cheese, sugar and blueberries into a food processor, blend then serve.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Iced blueberry mousse
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon