Serves: 6
Serving Size: (1) 4-ounce cup
2 cups of pichuberries
1/2 cup of sugar
8 ounces 1/3 less fat cream cheese
1/2 cup 2% plain Greek yogurt
1/4 cup egg whites


  1. Heat up a medium sized sauce pan on medium heat and add pichuberries and sugar. Mash the berries and mix well with the sugar. Bring to a simmer and cook for about 10-15 minutes or until it gets to a syrup like consistency. Set aside and let the mixture cool completely.
  2. In a food processor or vita-mix, add yogurt, cream cheese and pichuberry "syrup." Blend until all the ingredients are well incorporated and it has a smooth consistency.
  3. In a medium bowl, add egg whites and beat with a hand mixer until it forms small, soft peaks.
  4. Fold in pichuberry mixture to egg whites and mix well.
  5. Serve in individual ramekins or other mousse dish. Let it sit and chill for about 30 minutes before serving.
  Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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