Cottage Cheese Raspberry Mousse

# Components:

→ Dairy

01 - 2 cups cottage cheese

→ Fruit

02 - 1 cup fresh raspberries, plus extra for garnish

→ Sweetener & Flavor

03 - 1/4 cup honey or maple syrup

04 - 1 teaspoon vanilla extract

→ Garnish

05 - Fresh raspberries for topping

06 - Mint leaves for topping

# Directions:

01 - Combine cottage cheese, raspberries, honey or maple syrup, and vanilla extract in a blender or food processor. Blend until completely smooth and creamy.

02 - Spoon the mousse evenly into four serving glasses or bowls.

03 - Refrigerate for at least 1 hour to allow the mousse to firm up and the flavors to meld.

04 - Before serving, garnish each mousse with fresh raspberries and mint leaves.

# Expert Advice:

01 -

It comes together in about ten minutes, which means you can satisfy a dessert craving without spending your whole evening in the kitchen.
The protein keeps you satisfied, so it's not just pretty spoons into air but something that actually nourishes you.
Raspberries and cottage cheese create this magic where the tartness plays against the sweetness in a way that feels effortless.

02 -

Don't skip the chilling time—I learned this the hard way by eating mine five minutes after blending, and while it was still good, it was more like sweetened cottage cheese soup than mousse, whereas that hour in the fridge completely transforms the texture.
If you're using frozen raspberries, thaw them fully and drain any liquid, otherwise you'll end up with a watery mousse instead of that cloud-like consistency that makes this dish special.

03 -

Use the coldest cottage cheese you can find straight from the back of the fridge, and chill your blender bowl first if you have time—this helps the mousse set faster and firms up more dramatically.
The moment you see that first raspberry disappear into the blend and the whole mixture blush pink, you know you're doing this right.