1. In a small bowl, toss blueberries with sugar and lemon juice. Let sit 10 minutes to macerate and release juices. Drain excess liquid if needed.
2. In a saucepan over low heat, gently warm mini marshmallows until just starting to melt (about 2–3 minutes). Remove from heat and stir until smooth. Cool slightly.
3. In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Gently fold in the melted marshmallow mixture until fully incorporated and fluffy.
5. Fold in whipped cream and macerated blueberries (reserve a few for topping).
6. Spoon into serving glasses or a dish.
7. Top with extra blueberries, a sprinkle of graham cracker crumbs, or a dusting of cinnamon.
8. Chill at least 1 hour before serving to set.

✨ Perfect for summer parties, potlucks, or a light dessert after dinner!

💡 Make it festive: Layer in a trifle dish with cookies or yogurt for a stunning presentation.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 3 mins , Total Time : 1 hr 20 mins (includes chilling) , Servings : 6 , Calories : 140 , Net Carbs: 16g , Fats: 8g , Protein: 2g