Protein Packed Blueberry Lemon Mousse
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This Protein Packed Blueberry Lemon Mousse is thick, creamy, sweet and zesty!
Made with just a handful of ingredients, and topped with my favorite homemade protein whipped cream, and some freeze dried blueberries for a little crunch!
I used Just Ingredients Lemon Birthday Cake protein powder here (yes vanilla will work too) and the flavor was unbelievable! Use code colleenF10 to save sitewide on my favorite clean ingredient and nourishing protein powders!
Why You’ll Love This Protein Packed Blueberry Lemon Mousse
- It’s packed with protein, making a blood sugar friendly sweet treat, or a nourishing breakfast on the go
- It’s gluten free and naturally sweetened
- You can make this mousse in various other flavors
- Check out other Cottage Cheese Mousse Recipes, including strawberry shortcake, monster cookie, chocolate peanut butter, banana pudding, cookie dough, and cherry pie!
Serves: 3
Ingredients
- 1 cup Blueberries
- 16 oz Cottage Cheese
- 1/3 cup Lemon Swish – Just Ingredients, Or vanilla protein + juice from 1 lemon
- 2 tsp Lemon Zest, Zest from 1 lemon
- 3 Tbsp Pure Maple Syrup
- Homemade Whipped Cream
- 3/4 cup Heavy Whipping Cream
- 1/4 cup Vanilla Protein Powder
- 1/4 cup Powdered Monkfruit Sweetener
- 1 Tbsp Arrowroot Flour
- 1 tsp Pure Vanilla Extract
Process
- Blend all ingredients together until smooth
- Pour into 3 jars and refrigerate at least 2 hours, or overnight for ultimate thickness
- Make whipped cream by chilling a mixing bowl, then adding all ingredients together and whip using a stand or hand electric mixer.
- It will take about 6-8 minutes to thicken to whipped cream
- Place in piping bag if desired
- Top mousse with homemade whipped cream topping and freeze dried blueberries, lemon zest, and / or fresh blueberries, and enjoy!
Variations for Dietary Preferences
- Cottage Cheese – the star of the show here, but you can use coconut cream here as well for that thick texture.
- Heavy Cream – You can use coconut cream in the homemade whipped topping to keep it dairy free
- Arrowroot flour – acts as a thickener. You can also use tapioca starch or cornstarch
- You can use low fat cottage cheese, but it won’t be nearly as thick
- Pure maple syrup – you can sub for honey or sugar free sweetener
Want to know what others think of this recipe?
Absolutely fantastic!
-Matthew J.
Notes
You will have extra whipped cream leftover for another treat!
Ingredients
Mousse
- 1 cup Blueberries
- 16 oz Cottage Cheese
- 1/3 cup Lemon Birthday Cake Protein Powder use code colleenF10 to save (subs below)
- 2 tsp Lemon Zest Zest from 1 lemon
- 3 Tbsp Pure Maple Syrup
Whipped Topping
- 3/4 cup Heavy Whipping Cream
- 1/4 cup Vanilla Protein Powder
- 1/4 cup Powdered Monkfruit Sweetener – Lakanto
- 1 Tbsp Arrowroot Flour
- 1 tsp Pure Vanilla Extract
Instructions
- Blend all ingredients together until smooth
- Pour into 3 jars and refrigerate at least 2 hours, or overnight for ultimate thickness
- Make whipped cream by chilling a mixing bowl, then adding all ingredients together and whip using a stand or hand electric mixer.
- It will take about 6-8 minutes to thicken to whipped cream
- Place in piping bag if desired
- Top mousse with homemade whipped cream topping and freeze dried blueberries, lemon zest, and / or fresh blueberries, and enjoy!
Video
Notes
You will have extra whipped cream leftover for another treat!
You can also use vanilla protein powder in place of the lemon protein.