Peanut Butter & Jelly Protein Mousse
This Peanut Butter & Jelly Protein Mousse is has a thick, creamy cottage cheese base (no, you can NOT taste the cottage cheese), a raspberry chia jam topping, and a peanut butter ganache coating
They’re gluten free, refined sugar free, and packed with protein!
Feel free to customize with your favorite flavors, such as almond butter & strawberry jam, blackberry jam & sun butter for nut free, etc!
I used my favorite clean ingredient protein powder from Just Ingredients, made with 100% grass whey, and contains no gums or artificial flavors. You can save sitewide with code colleenF10.
As an adult I find it SO fun to find more nourishing ways to enjoy that nostalgic pb&j fix!
If you’re also a peanut butter ad jelly lover check out these pb&j brownie bars, too! No bake and FULL of flavor!
Why You’ll Love This Peanut Butter & Jelly Protein Mousse
- They take just minutes to make
- The mousse filling is incredibly think and creamy, and it’s packed with protein!
- The jam is made with real raspberries & chia seeds (no sugar added jarred stuff here) making it truly nourishing & antioxidant packed!
- You can customize with any fruit jam topping following the same instructions (think blackberry jam, strawberry, etc.)
- The cottage cheese mousse can also be altered to the flavor of your choice. Check out my Strawberry Shortcake Cottage Cheese Mousse Cups, or my simple Cookie Apple Pie Cheesecake Mousse Jars for more unique yet nourishing flavors
Key Ingredients
- Cottage Cheese – it does not matter if you like cottage cheese or not! Once blended until smooth the chunky texture is gone. When blended with a fat source, like the cashew butter, and the added thickness from the protein powder, this mousse gets incredibly thick and creamy, and thickens even more overnight! Use full fat for the creamiest ice cream texture
- Peanut butter – adds to the creaminess while and adds to the classic peanut butter and jelly taste. Feel free to sub almond butter if you prefer the taste, or even sun butter for a nut free alternative
- French Vanilla Protein Powder – the flavor is unbelievable! It tastes so smooth and creamy, and adds a boost of protein as well as delicious flavor. My code colleenF10 saves you sitewide off my favorite clean ingredient protein powder from Just Ingredients
- Pure maple syrup – adds sweet without adding refined table sugar. Pure maple syrup (not pancake syrup) is lower glycemic index than white sugar, so it’s easier on your blood sugar
- Raspberries– I prefer frozen here because there are more juices released. Use any berries you’d like
- Chia seeds – high in omega 3 fatty acids and fiber, and they absorb liquid, allowing the jam to set into a nice thick classic jelly
How to Make Peanut Butter & Jelly Protein Mousse
- Blend cottage cheese ingredients together until smooth, scraping the sides as needed
- Pour cottage cheese mousse into 4 jars
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Make jam by combining raspberries, lemon juice, and pure maple syrup in a sauce pan
- Heat over low-med heat until just slightly starts to boil
- Once warm, stir in chia seeds, and set aside to cool
- Pour overtop cold mousse
- Melt peanut butter & coconut oil for just 20ish seconds until drippy
- Pour overtop jam, sprinkle with flakey sea salt, and set in the fridge until PB layer is firm to the to0uch (about 15 extra minutes)
- Enjoy!
- These can be stored in the airtight container in the fridge up to 4 days
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Peanut butter – can replace with sun butter to keep it nut free, or almond butter
- Dairy free – You can use 1 3/4 cup coconut cream to keep this dairy free. Also be sure to use a plant based protein powder
- This recipe can be made without the protein powder
- You can replace the pure maple syrup with honey
- Again, use any fruit compote you’d like following the same ratios as the raspberry chia jam in the instructions!
I’m sure meal prepping these pb&j protein mousse jars will have you looking forward to breakfast everyday! Bonus points that you’re hitting those protein targets, too!
If you make these PB&J Protein Mousse Jars I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Peanut butter & Jelly Protein Mousse
Ingredients
- 16 oz Cottage Cheese
- 1/4 cup Peanut Butter
- 3 Tbsp Pure Maple Syrup
- 1/3 cup Vanilla Protein Powder
- 1 tsp Vanilla Extract
Chia Jam
- 1 cup frozen raspberries
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 2 tbsp Chia Seeds
Peanut Butter Coating
- 2 tbsp peanut butter
- 1/2 tbsp coconut oil
Instructions
- Blend cottage cheese ingredients together until smooth, scraping the sides as needed
- Pour cottage cheese mousse into 4 jars
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Make jam by combining raspberries, lemon juice, and pure maple syrup in a sauce pan
- Heat over low-med heat until just slightly starts to boil
- Once warm, stir in chia seeds, and set aside to cool
- Pour overtop cold mousse
- Melt peanut butter & coconut oil for just 20ish seconds until drippy
- Pour overtop jam, sprinkle with flakey sea salt, and set in the fridge until PB layer is firm to the to0uch (about 15 extra minutes)
- Enjoy!
- These can be stored in the airtight container in the fridge up to 4 days