Cottage Cheese Raspberry Mousse
A light, creamy, and fruity dessert bursting with fresh flavor.
Equipment
- Blender
- Mixing Bowls
- Refrigerator
Ingredients
Cottage Cheese
- 1 cup cottage cheese (small curd preferred)
Fruits
- 1 cup fresh raspberries
- 0.25 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp freshly squeezed lemon juice
Optional Toppings
- 0.5 cup whipped cream or dairy-free alternative optional
- 1 tbsp gelatin or agar-agar for setting
Instructions
- Rinse the raspberries under cool water, then drain and pat dry. If using frozen raspberries, thaw and drain them.
- Blend the cottage cheese, honey or maple syrup, vanilla extract, and lemon juice until smooth and creamy.
- Add the raspberries to the mixture and pulse briefly to combine, leaving some chunks, or blend until smooth for a uniform mousse.
- Gently fold in the whipped cream or dairy-free alternative if desired. Dissolve the gelatin or agar-agar in hot water and add to the mixture if using.
- Pour the mousse into serving dishes, cover, and refrigerate for at least 2 hours to set.
- Serve chilled, garnished with extra raspberries, mint leaves, or a dusting of cocoa powder if preferred.
Notes
Feel free to customize with your favorite toppings or adjust sweetness to taste.
