Go Back

Low Carb Blueberry Cottage Cheese Mousse - Light, Creamy, and Naturally Sweet

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cottage cheese (full-fat or 2% for best texture)
  • Fresh or frozen blueberries (unsweetened)
  • Heavy cream or unsweetened almond milk (for creaminess and better whip)
  • Vanilla extract
  • Lemon zest (optional but great for brightness)
  • Low-carb sweetener (allulose, erythritol, or monk fruit blend)
  • Pinch of salt (to round out the flavors)
  • Chia seeds or unflavored gelatin (optional, for extra set and fiber)
  • Fresh mint or extra blueberries for garnish (optional)

Method
 

  1. Prep the blueberries: If using frozen berries, thaw them and drain excess liquid so the mousse doesn’t get watery. If using fresh, rinse and pat dry.
  2. Blend the base: Add cottage cheese, vanilla, a pinch of salt, and lemon zest to a blender or food processor. Blend until completely smooth and creamy, 30–60 seconds. Scrape down the sides if needed.
  3. Add sweetness and cream: Pour in heavy cream (or a splash of almond milk) and your low-carb sweetener. Blend again until silky. Taste and adjust sweetness to your preference.
  4. Blueberry time: Add most of the blueberries and pulse a few times. For a swirled look, don’t fully puree. For a purple, fully blended mousse, go ahead and blend smooth.
  5. Optional thickener: For a firmer set, stir in 1–2 teaspoons of chia seeds. If using gelatin, bloom 1 teaspoon in 1 tablespoon cold water, melt gently, then blend it into the mixture.
  6. Chill: Spoon into serving glasses or jars. Cover and refrigerate for at least 1 hour, or up to 24 hours. The flavor gets better as it chills.
  7. Garnish and serve: Top with a few reserved blueberries and a sprig of mint. Enjoy cold.