Pomegranate-Blueberry Mousse

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Full of beneficial antioxidants from pomegranate and blueberries, and with no refined sugar, this dessert requires no guilt, and no broken New Year’s resolutions. So light and creamy you won't believe it's dairy free.

Ingredients

1/2 cup fresh or frozen blueberries
1/2 cup pure pomegranate juice (such as POM)
1 1/2 tablespoons light agave syrup (or honey)
2 teaspoons vanilla extract (I use Frontier brand for gf and corn-free)
14 ounce can organic coconut milk, unsweetened (I use Thai Kitchen brand)
2 1/2 teaspoons agar agar powder *(see note)
additional pomegranate arils and blueberries for garnish

Instructions

Place the blueberries, pomegranate juice, agave syrup, vanilla extract and 1 ½ cups of coconut milk into a blender or food processor.  Blend until smooth.  Set aside.

Combine the remaining ½ cup of coconut milk with the agar powder in a small saucepan over medium heat.  Stirring constantly with a whisk, allow the coconut milk to come to a simmer and the agar to melt (3-5 minutes).  Remove from heat and allow the mixture to cool for 5 minutes.  Then carefully add to the other ingredients in your blender.  Securely cover the blender and blend on high speed for about a minute.

Place the blender in the freezer for 30 minutes or until the mixture is well chilled (it will begin to look quite thick).  Blend on high speed for about two minutes or until mixture looks like it’s getting lighter and fluffier.

Pour into 4 dessert glasses and chill for at least 1 hour before serving.  Garnish with fresh berries and pomegranate arils.

*  I buy my agar agar powder from my local health food store, but you can also find it on Amazon (click here).

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