Makes: about 4 servings
Prep: 10–15 minutes
Chill: 2–4 hours
Ingredients
Lemon-blueberry mousse
2 cups (450–500 g) plain Greek yogurt, preferably 0–2% fat
1 cup (225 g) low-fat cottage cheese
1 scoop (25–30 g) vanilla protein powder
3–4 tbsp zero-calorie powdered sweetener, to taste
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup (150 g) fresh or frozen blueberries
1 tsp unflavored gelatin
2 tbsp cold water
¼ tsp salt
Optional for an extra-fluffy texture
½ cup (120 ml) light whipped topping, or
½ cup heavy whipping cream, whipped
For topping
Fresh blueberries
Thin strips of lemon zest
Optional: a little crushed graham cracker
Instructions
- Make the blueberry mixture
Put ½ cup of the blueberries in a small saucepan with 1 tbsp lemon juice and 1 tbsp sweetener.
Cook over medium-low heat for about 4–5 minutes, stirring and lightly crushing the berries until they become a thick, jammy sauce.
Remove from heat and let cool.
- Bloom the gelatin
Put 2 tbsp cold water in a small bowl and sprinkle the gelatin over it.
Let stand for 5 minutes.
Microwave for about 10 seconds, or gently heat until completely dissolved. Don’t boil it.
- Blend the mousse base
Add to a blender or food processor:
Greek yogurt
cottage cheese
protein powder
remaining sweetener
remaining lemon juice
lemon zest
vanilla
salt
Blend for 1–2 minutes, until completely smooth and creamy.
Tip: Blending the cottage cheese thoroughly is what gives this dessert that very smooth, pudding-like consistency.
- Add gelatin
With the blender running on low, slowly pour in the dissolved gelatin.
Blend another 15–20 seconds.
- Add blueberries
Fold in the remaining ½ cup blueberries.
Then gently swirl in the cooled blueberry sauce. Don’t completely mix it—you want little pockets of blueberry throughout the mousse.
- Make it fluffy
For the texture shown in the picture, gently fold in ½ cup whipped topping.
If you’re using heavy cream instead, whip it to soft/medium peaks first and then fold it in.
- Chill
Transfer to a large container or individual cups.
Refrigerate for at least 2 hours, preferably 3–4 hours.
The mousse will become noticeably thicker as it chills.
- Serve
Top with:
Fresh blueberries
Lemon zest
A small spoonful of whipped topping
For the look in your photo, pile the mousse into a container and add a generous scoop on top.
💪 Approximate nutrition
Using nonfat Greek yogurt, low-fat cottage cheese, whey protein, zero-calorie sweetener, and no whipped cream:
Per serving (4 servings):
~190–220 calories
~25–30 g protein
~15–20 g carbs
~2–4 g fat
The exact numbers depend heavily on your yogurt, cottage cheese, and protein powder.
⭐ Even simpler version
If you don’t care about making it quite as firm, you can skip the gelatin entirely:
2 cups Greek yogurt + 1 cup cottage cheese + 1 scoop vanilla protein + lemon juice/zest + sweetener + 1 cup blueberries, blend until smooth, fold in whipped topping, and chill for 2–3 hours.
