Can I use low-fat cottage cheese?

Yes, but full-fat provides the creamiest texture. If using low-fat, add 1–2 tbsp heavy cream to enrich the mousse.

Is this recipe keto-friendly?

Absolutely — when you use powdered low-carb sweeteners , this fits High Protein Sweets Low Carb goals.

Can I use Greek yogurt instead?

You can, but flavor and protein profile shift. Greek yogurt is tangier; cottage cheese gives richer protein without extra tang.

How long does it keep?

Refrigerated, the mousse stays good for up to 3 days . It tastes best within 48 hours.

Can I make it without a blender?

You can use a hand mixer if you press the cottage cheese through a fine mesh first. That said, a blender gives the best texture.

What powdered sweetener works best?

Allulose or monk fruit powdered works great. Powdered erythritol can be used but may cool the palate slightly.

Sugar-Free Cottage Cheese Lemon Mousse Recipe — Quick & Refreshing Dessert

Description

Light, tangy, and surprisingly protein-packed — this lemon cottage-cheese mousse blends into a silky dessert or snack in minutes. No protein powder required: just cottage cheese, bright lemon, and a touch of sweetener. Top with fresh blueberries and a dusting of zest for a vibrant finish.

Ingredients

Scale

2 cups cottage cheese (full-fat gives a richer mouthfeel)
4 tablespoons powdered sweetener (allulose, monk fruit, or powdered erythritol)
2 tablespoons fresh lemon juice (more or less to taste)
2 teaspoons lemon zest, plus extra for garnish
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional — use only if you want a looser texture)
½ cup fresh blueberries, for serving

Instructions

Combine ingredients. Add the cottage cheese, powdered sweetener, lemon juice, lemon zest, and vanilla to a blender or food processor.
Puree until smooth. Blend on high for about 30–60 seconds, stopping to scrape the sides as needed, until the mixture is completely smooth and airy.
Adjust texture. If the mousse seems too dense, pour in 1 tablespoon of heavy cream, blend, and repeat until you reach a light, whipped consistency (usually 1–2 tablespoons total).
Chill briefly (optional). For a firmer set and brighter flavor, refrigerate the mousse for 15–20 minutes before serving.
Serve. Spoon into bowls or glasses, top with blueberries and extra lemon zest, and enjoy.

Notes

Use powdered sweetener rather than granulated to keep the mousse silky and free of grit.
Full-fat cottage cheese yields the creamiest result; low-fat versions work but may benefit from a splash of cream.
Want it fluffier? Whip ¼ cup of cream to soft peaks and fold it into the blended cottage cheese for extra loft.
Make-ahead: Keep covered in the fridge for up to 48 hours; stir gently before serving.

Nutrition

Calories: 133kcal
Sugar: 3g
Fat: 7g
Carbohydrates: 5g
Fiber: 0.1g
Protein: 12g