Blueberry Maple Mousse

Blueberry Maple Mousse
 
 6 egg yolks
 1 pint heavy cream
 3/4 cup maple syrup, heated
 1 pint blueberries
 
 Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool.
 
 Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.

Serves 8-10
 
 Source:
 "Massachusetts Maple Producers Association"
 S(Internet address):
 "http://www.massmaple.org/index.html"
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 Per Serving (excluding unknown items): 278 Calories; 21g Fat (65.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 193mg Cholesterol; 26mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
 
 
 Nutr. Assoc. : 3232 0 0 175