1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a medium non-stick saucepan, over low medium heat, add oats and milk. Stir occasionally and cook for 5-6 minutes until thickened. Let mixture cool completely.
Using a hand-held mixer or a blender, blend oats and milk mixture to make a fine puree; add mashed bananas and puree; add whipped topping and fold gently with a spoon; cover and refrigerate mousse for 1 to 2 hours.
In a small microwave-safe bowl, add 5 whole blueberries, blueberry preserves and water; heat on high for 30 seconds; remove and smash with a fork to make a thick sauce.
Garnish mousse with sliced bananas, blueberry sauce and fresh blueberries.
4 servings
121g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content