Save to Pinterest It started as a kitchen experiment, honestly. I had this container of cottage cheese sitting in my fridge, threatening to expire, and a pint of raspberries that needed attention. My grandmother used to make simple cottage cheese desserts with fruit, but nothing this silky. The blender whirred and suddenly my modest ingredients transformed into this cloud-like confection that felt like eating at a fancy bistro.
My roommate walked in mid-blend and asked what bakery I had visited. When I told her it was cottage cheese, her face did this confused little scrunch. I handed her a spoon and watched her expression shift from skepticism to pure delight. We stood at the counter and finished almost half the batch straight from the blender.
Ingredients
- 2 cups cottage cheese: Small curd blends smoother but large curd works too, just blend a bit longer
- 1 cup fresh raspberries: Frozen works in a pinch but thaw them first and drain off that excess liquid
- ¼ cup honey or maple syrup: Start with less if your berries are particularly sweet, you can always add more
- 1 teaspoon vanilla extract: Real vanilla makes a noticeable difference here, worth the splurge
- Extra raspberries and mint: These little garnishes make everything feel intentional and special
Instructions
- Blend everything smooth:
- Combine cottage cheese, raspberries, sweetener and vanilla in your blender and let it run until completely silky, stopping to scrape down the sides at least once.
- Portion into pretty glasses:
- Divide the mousse between four serving vessels using a rubber spatula to get every last bit out of the blender.
- Chill patiently:
- Refrigerate for at least one hour so the mousse sets and the flavors have time to become friends.
- Garnish thoughtfully:
- Top each serving with fresh raspberries and a mint leaf right before serving, like you plated this with intention.
Save to Pinterest My mother in law served this at her book club and accidentally forgot to mention the secret ingredient. When they finally guessed it was cottage cheese, three women immediately asked for the recipe. Sometimes the humblest ingredients create the most memorable moments.
Making It Your Own
I have tried this with strawberries when raspberries were out of season and it worked beautifully. Peaches were interesting but needed a squeeze of lemon. The cottage cheese base is surprisingly forgiving.
Texture Secrets
If you want an even lighter mousse, fold in a tablespoon of whipped cream after blending. My cousin does this and it creates this almost ethereal texture. I rarely bother but it is nice to know the option exists.
Serving Suggestions
This works for breakfast, dessert or a midday snack. Layer it with granola for added crunch or drizzle with melted dark chocolate for company. Last week I topped it with crushed graham crackers and suddenly it was cheesecake.
- Use wine glasses for instant elegance without trying too hard
- Make it ahead and keep it covered for up to three days
- Double the recipe because it disappears faster than expected
Save to Pinterest Sometimes the simplest recipes become the ones we return to again and again. This mousse has earned its permanent place in my regular rotation.
Common Recipe Questions
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well in this mousse. Thaw them completely and drain any excess liquid before blending to prevent the mixture from becoming too watery.
- → How long does this mousse last in the refrigerator?
Store covered in the refrigerator for up to 2-3 days. The flavors actually develop nicely over time, making it great for advance preparation.
- → Can I make this dairy-free?
Absolutely. Substitute traditional cottage cheese with a plant-based cottage cheese alternative to create a vegan version while maintaining the creamy texture.
- → What other fruits can I use?
Try strawberries, blueberries, blackberries, or a mixed berry blend. You can also swirl in different fruit purees for marble effects and varied flavors.
- → Do I need a blender to make this?
A high-powered blender or food processor works best to achieve the completely smooth, creamy texture. Hand mixing may leave grainy bits from the cottage cheese curds.
- → Can I reduce or substitute the sweetener?
The amount of honey or maple syrup can be adjusted to taste. For a lower-sugar version, use stevia or monk fruit sweetener, or rely on the natural sweetness of very ripe fruit.