Peanut butter & Jelly Protein Mousse
Thick & creamy cottage cheese mousse (no, you can NOT taste the cottage cheese), with a homemade raspberry chia jam & peanut butter ganache topping! Gluten free, protein packed, and full of omega 3s and antioxidants!
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Servings: 4
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
Notes
Please scroll up on the recipe page a tad if you're looking for a substitution for any of the ingredients listed!
I used these cute jars HERE