Cottage Cheese Raspberry Mousse (Printable Copy)

Creamy and light mousse with fresh raspberries and protein-rich cottage cheese, ideal for a refreshing dessert.

# What You 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 topping
06 - Mint leaves for topping

# How to Make:

01 - Combine cottage cheese, raspberries, honey or maple syrup, and vanilla extract in a blender or food processor. Process until completely smooth and creamy.
02 - Divide the mousse evenly among four serving glasses or bowls, filling each three-quarters full.
03 - Refrigerate for at least 1 hour until the mousse firms up and flavors meld together.
04 - Top each mousse with fresh raspberries and mint leaves immediately before serving.

# Expert Advice:

01 -
  • It tastes indulgent but actually keeps you full because of the protein hiding in every spoonful.
  • No baking, no double boiler drama, just a blender and ten minutes between you and dessert.
  • Fresh raspberries do the sweetening work, so you're not dumping in sugar like you might feel guilty about.
02 -
  • The consistency of your mousse depends entirely on your blender's power—underfilled or weak blenders might leave you with a slightly grainy texture that's not quite the velvety dream you're after, so blend longer if needed.
  • Frozen raspberries work just fine but must be completely thawed and drained of excess liquid, otherwise you'll end up with a soupy mousse that won't set properly in the refrigerator.
03 -
  • Full-fat cottage cheese blends into a noticeably smoother, richer mousse than low-fat versions—this is one of those recipes where the fat isn't the enemy, it's the whole point.
  • If your cottage cheese is particularly liquidy, drain it through cheesecloth for five minutes before blending to prevent the finished mousse from being too thin.
Return