Blueberry and Almond Protein Mousse Recipe

DIRECTIONS

1. In a medium bowl with an electric mixer, whip the heavy cream with the almond extract until doubled in volume.
2. In a separate bowl, use a fork to blend together the softened cream cheese and protein powder until a smooth dough forms. 
3. Add 1/3 of the whipped cream to the cream cheese mixture, blending with the mixer until smooth. Gently add another 3rd of the whipped cream folding it into the mixture until well blended.  Add the final 3rd of the whipped cream, folding until fully incorporated.  Measure 1/3 cup into each of 6 serving bowls, cover with plastic wrap and refrigerate until ready to serve.
4. To toast the almonds, place them on a sheet pan and toast for 3-5 minutes at 350°F.  Sprinkle each bowl with about 2 tablespoons blueberries and 2 teaspoons sliced almonds before serving.