High-Protein Cottage Cheese Peanut Butter Mousse Recipe Guide
You Wouldn’t Believe How Tasty This Stuff Is
Alright, so here’s the thing—when I first gave this High-Protein Cottage Cheese Peanut Butter Mousse a whirl, it was after one of those days when everything in my fridge looked tired except a sad little tub of cottage cheese and a stubbornly full jar of peanut butter. No big plan. And then, right in the middle of blending, I got a call from my mate, and before I knew it the whole thing had whipped up into the sort of snack that makes you look suspiciously at your own skill. Like, can it really be this easy?
Confession: I totally licked the blender spoon and nearly called it lunch. (Don’t tell my mum.)
Why You’ll Love This (Or, Why I Keep Making It…)
Honestly, I make this when I need a sweet fix and proper fuel after a run, because nothing else is so quick and gives that stick-to-your-ribs satisfaction. The kiddos go bonkers for it too (as long as I don’t mention the cottage cheese bit up front), and it’s glorious on those evenings when dinner feels, well, optional. Oh, and you ever get annoyed with recipes where you need like 12 dirty bowls? Not here, mate. Just the blender. Maybe a spatula, but that’s optional in my book.
What You’ll Need (And What You Can Swap In)
- 1 cup cottage cheese (I go for full-fat when I want creamy vibes, but low-fat works… Grandpa always bought Daisy Brand, but honestly, get whatever’s on special)
- 3 tablespoons peanut butter (crunchy is fun for texture, or swap in almond butter if you fancy—I once mixed in tahini and, well, it’s not for me)
- 2 tablespoons honey or maple syrup (sometimes I use a drizzle of agave if that’s the closest thing in the pantry)
- 1 teaspoon vanilla extract (honestly you can skip this—if you forget, you’ll survive)
- Pinch of salt (surprisingly, crucial!)
- Optional: a scoop of protein powder or a handful of dark choc chips; every now and then I toss in cinnamon because I saw it on Instagram once
How to Make This Mousse (With Interruptions and All)
- Dump everything—yes, all of it—into your blender or food processor. (This is where I usually get peanut butter on my sleeve. Every. Single. Time.)
- Blend it up until it looks super creamy and smooth. Stop and scrape down the sides a couple times, because cottage cheese always tries to escape. Don’t panic if it looks lumpy at first; keep going. Eventually it becomes mousse-like magic.
- This is where I sneak a taste. If you want it sweeter, drizzle in more honey. Want it bulked up? Add some protein powder. If it’s too thick, a splash of milk does wonders (though on second thought, sometimes I skip this, and it’s fine too).
- Spoon it into bowls. Or do what I do and just eat it straight from the blender. (No judgement here!)
- If you’re feeling fancy, scatter some choc chips or sliced banana on top. Pop it in the fridge for 30 mins if you want it firmer.
Kitchen Discoveries (With a Few Blunders)
- I tried whipping it by hand once. Nope. Blender really is the move (unless your forearms are in need of a workout).
- I think it tastes better the next day, but honestly, in my house it never lasts that long.
- Don’t go wild with the salt—just a pinch, learned that the hard way. Accidentally dumped too much, ended up tasting like a weird cheese dip.
- Texture alert: if you’re using a hand blender and it looks grainy, just keep at it; the magic happens right when you want to quit.
Variations I’ve Fiddled With (Not All Hits, a Few Misses)
- Chocolate version works a treat—just add a tablespoon of good cocoa powder. Decadent!
- I tried swapping peanut butter for Nutella. My kids loved it. I was more on the fence, probably because I’m a peanut loyalist at heart.
- Once replaced cottage cheese with ricotta. Was.. fine, but not the flavor I was chasing. Maybe back to the drawing board there.
Blender Woes and Other Equipment Chat
Look, a high-powered blender is dead easy, but even a basic stick blender gets you 90% there. No blender? Apparently a fork can work if you’ve got arms of steel and plenty of patience, but I wouldn’t wish that on anybody. Oh, and if you’re using a really old mixer, the kind that sounds like it’s calling out for mercy—just go slow and take breaks. Learned that after my kitchen sounded like Piccadilly Circus.
How to Store This (But Don’t Blink)
Spoon it into a container; throw it in the fridge. Lasts fine for 2-3 days, or so I’m told, because honestly, in this house it vanishes right after dinner. (Maybe make a double batch if you’re expecting company. Just saying.)
This Is How We Serve It (And Disagreements Ensue)
Alright, so I tend to do dollops into vintage jam jars, mainly because it feels fancier than it is. My lot like fresh berries and a sprinkle of granola on top. If it’s just me, I go shamelessly with a scattering of dark choc chips and call it a job well done. A mate of mine swears by crushed pretzels. Go figure!
Lessons Learned The Messy Way (Pro-ish Tips)
- If you rush the blending, you’ll regret it—it turns out weird and grainy. (Find a podcast or something for those three minutes.)
- I once added too much sweetener because “eyeballing it”—wound up with pudding soup. Stick to the measurements first, then adjust after a taste.
- Freezer? It’ll go solid as a brick. I’d skip that option.
Wait, Do People Really Ask These? (FAQ)
Can I make it vegan? Yeah, easily—use a dairy-free cottage cheese (I tried it with the Miyoko’s brand—pretty solid for this recipe) and swap honey for maple or agave.
Is there a blender you recommend? I use my old NutriBullet, not fancy but gets the job done. My friend Jamie swears by the Vitamix, but honestly, use whatever you’ve got.
Is it good for meal prep? If you can keep people from eating it early, yes! Fill small containers and stash for the week.
Can I use Greek yogurt? You could, but the texture turns out a bit thinner. Still tasty, just not as mousse-y. Maybe skip the protein powder if you do it that way.
How do I make it sweeter without adding more sugar? Ripe banana mashed in works a treat—or toss in a date or two before blending.
And a bonus: if you want to impress people at a potluck, write the ingredients on a little chalkboard. Instant pro chef vibes! (Or just text it, let’s be honest.)
So, is it perfect? Nah. Does it absolutely hit the spot and make you look like you tried harder than you did? Absolutely. Give it a lash and tell me what you change!
For more cottage cheese snack ideas, I’ve been inspired by these clever snack boxes too. Happy blending!
Ingredients
- 1 1/2 cups low-fat cottage cheese
- 1/2 cup creamy peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons mini chocolate chips (optional)
- Crushed roasted peanuts for topping
Instructions
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1In a blender or food processor, add cottage cheese, peanut butter, honey or maple syrup, vanilla extract, sea salt, and milk.
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2Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
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3Taste and adjust sweetness if desired by adding a bit more honey or maple syrup.
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4Divide the mousse evenly into serving dishes or jars.
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5Optional: Sprinkle mini chocolate chips and crushed roasted peanuts on top for garnish.
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6Serve immediately or chill in the fridge for at least 30 minutes for a firmer texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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