Cottage Cheese Raspberry Mousse (Printable)

A creamy, light treat blending fresh raspberries and cottage cheese for a refreshing flavor and texture.

# What You’ll Need:

→ Dairy

01 - 2 cups cottage cheese

→ Fruit

02 - 1 cup fresh raspberries, plus extra for garnish

→ Sweetener & Flavor

03 - ¼ cup honey or maple syrup
04 - 1 teaspoon vanilla extract

→ Garnish

05 - Fresh raspberries for garnish
06 - Mint leaves for garnish

# How To Make:

01 - Combine cottage cheese, raspberries, honey or maple syrup, and vanilla extract in a blender or food processor. Blend until completely smooth and creamy.
02 - Spoon the mousse evenly into four serving glasses or bowls.
03 - Refrigerate for at least 1 hour to allow the mousse to firm up and the flavors to meld.
04 - Before serving, garnish each mousse with fresh raspberries and mint leaves.

# Top Tips:

01 -
  • It tastes indulgent and creamy but actually leaves you feeling light, not weighed down.
  • No baking, no fancy equipment needed, just a blender and ten minutes of your time.
  • The protein hits different when dessert is also keeping you satisfied.
02 -
  • If you over-blend after the mousse is smooth, it can get a bit watery as the berries release their juice—blend just until creamy, then stop.
  • Cottage cheese brands vary wildly in texture; if yours is chunky, run it through a fine sieve first or use the blender a few extra seconds to break everything down.
03 -
  • If you're using frozen raspberries, thaw them completely and pour off any liquid that pools at the bottom—extra water is the enemy of texture here.
  • The secret to making this feel restaurant-worthy is using a spatula to smooth the top of each mousse and adding the garnish with intention rather than just tossing berries on top.
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