Ingredients
- 16 oz full fat cottage cheese
- 1/2 cup pumpkin puree
- 1/3 cup vanilla protein powder *
- 2 tbsp creamy almond butter
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice optional, if you like the spice flavor
Homemade whipped cream
- 3/4 cup organic heavy whipping cream
- 1/4 cup french vanilla protein powder
- 1/3 cup organic powdered sugar or powdered monkfruit plus 1 tbsp tapioca flour
- 1 tsp vanilla extract
Instructions
- Blend or process your mousse ingredients together until smooth, scraping the sides as needed
- Optionally, fill the bottom of your storage jars with crushed graham crackers, then pour mousse overtop
- Refrigerate at least 2 hours, or overnight for optimal texture
- When ready to enjoy, top with whipped cream and enjoy!
- If using homemade whipped cream-
- Chill a mixing bowl, and add all ingredients to the chilled bowl
- Use a stand or hand electric mixer to whip ingredients together until fluffy and a peak easily forms. This took about 5-7 minutes
- Place in a piping bag for topping
- Store extra whipped cream in an airtight container in the fridge and rewhip for 30 seconds prior to using
- Extra whipped cream can also be frozen and thawed under refrigeration when ready to use
Video
Notes
The French vanilla protein powder is optional, but does add some thickness and a delicious taste, too! I've also made a batch with Snickerdoodle Protein Powder and the flavor profile was incredible!
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Use code colleenF10 to save off my favorite brand of clean ingredient protein powders! I used the 100% grass fed whey, but if you can't tolerate whey she also offers a delicious Bone Broth Protein in Snickerdoodle and Vanilla, too!
Nutrition
Calories: 295kcal | Carbohydrates: 24g | Protein: 24g | Fat: 13g