This mousse is light, creamy, and just sweet enough.
It comes together in minutes and feels like dessert, but it’s secretly packed with protein thanks to the cottage cheese.
You’ll love how easy this is—just toss everything into a blender and chill. That’s it.
Great as a quick treat, a make-ahead dessert, or even a post-dinner snack when you’re craving something sweet but not heavy.
Why I Love This Recipe
I first made this mousse on a hot afternoon when I had leftover blueberries and a tub of cottage cheese about to expire. I didn’t expect much—but after one spoonful, I was hooked. Since then, it’s been my go-to when I want something fast, fresh, and creamy without a lot of sugar or effort.
- No baking or cooking required
- Naturally high in protein
- Not too sweet—just right
- Great cold straight from the fridge
- Makes you feel like you’re eating dessert for breakfast
Servings: 4
Total Time: 10 minutes prep + 1 hour chill time
What You’ll Need
- 1 cup fresh blueberries (plus extra for topping)
- 1 cup full-fat cottage cheese
- 2 tablespoons honey (or maple syrup)
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
Tools Needed
- High-powered blender or food processor
- Silicone spatula
- Measuring spoons
- Serving bowls (for mousse)
- Spoon for topping/serving
Pro Tips
- Use full-fat cottage cheese for the smoothest, creamiest texture.
- Blend longer than you think—a full minute—to get rid of all curds.
- Chill for at least an hour before serving for best texture and flavor.
- Don’t skip the lemon juice—it adds just the right brightness.
- Top with fresh fruit, granola, or even a little dark chocolate.
Substitutions & Variations
- Cottage cheese: Use Greek yogurt or ricotta if you prefer
- Honey: Swap with maple syrup or agave
- Blueberries: Try raspberries, strawberries, or mango
- Add a pinch of cinnamon or a bit of grated ginger for a twist
Make Ahead Tips
You can make this up to 3 days in advance. Store in an airtight container in the fridge. Just give it a quick stir before serving.
How to Make Blueberry Cottage Cheese Mousse
Step 1: Add Cottage Cheese and Blueberries to Blender
Add 1 cup full-fat cottage cheese and 1 cup fresh blueberries to your blender.
Step 2: Add Honey, Vanilla, Lemon Juice, and Salt
Add 2 tablespoons honey, ½ teaspoon vanilla extract, 1 teaspoon lemon juice, and a small pinch of salt to the blender.
Step 3: Blend Until Completely Smooth
Blend on high for 60 seconds, stopping to scrape down the sides with a spatula if needed, until the mixture is silky and totally smooth.
Step 4: Chill in Serving Bowls
Pour the mousse into small bowls. Chill for at least 1 hour.
Step 5: Top and Serve
Before serving, top with a few fresh blueberries and a sprig of mint (optional).
Macros (Per Serving)
Calories: 120
Protein: 8g
Carbs: 13g
Fat: 5g
Fiber: 1g
Sugar: 10g (mostly from fruit and honey)
Why This Recipe Works (Quick Science)
Blending cottage cheese breaks down the curds into a silky texture, while the natural pectin in blueberries helps thicken the mousse. The lemon juice brightens the flavor and keeps the mousse from tasting too flat. Full-fat dairy gives the mousse body and richness.
Common Mistakes
- Not blending long enough: You’ll end up with gritty mousse.
- Using low-fat or fat-free cottage cheese: It gets watery.
- Skipping chill time: Texture is better when cold and set.
- Over-sweetening: The blueberries are already sweet—taste first!
What to Serve With
- Shortbread cookies or graham crackers on the side
- A crisp white wine if serving to adults
- A sprinkle of granola for crunch
- A dollop of whipped cream if you’re feeling extra
FAQ
Can I use frozen blueberries?
Yes, but thaw them first and drain excess liquid or the mousse may get watery.
Is this good for meal prep?
Absolutely! Store in jars or bowls in the fridge for up to 3 days.
Can I make it vegan?
Use a plant-based cottage cheese and swap honey for maple syrup.
What if I don’t like cottage cheese?
You won’t even taste it—it just makes it creamy!
Final Thoughts
This blueberry cottage cheese mousse is one of those recipes you make once and then always have in your back pocket. It’s simple, fresh, and a little fancy without the work. If you try it, leave a comment and let me know how it turned out—or what fruit you used. Happy blending!
