Cottage Cheese Peanut Butter Mousse

This is a mousse made of cottage cheese and peanut butter, which sounds like something your chiropractor would recommend but actually tastes like dessert pretending to be breakfast. It’s fluffy, protein-packed, suspiciously smooth for a fridge-based creation, and perfect when you want chocolate-level comfort without the emotional baggage of an actual cake. Try it because it’s fast, weirdly wholesome, and makes you look like you know what you’re doing in the kitchen—even if you don’t.

Once I made this for company and my husband took one spoonful, nodded solemnly, and announced, “This is exactly the texture of a very polite cloud.” Then he tried to spread it on toast like peanut butter. The kids declared it “mousse soup” and tried to drink it through a straw. I blame the small blender and excessive optimism. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use an immersion blender right in the measuring cup to skip hauling out the full blender. It’s a little rebellious but practical.
– No dishwasher? Mix it in the mason jar you plan to store it in—shake, scrape, and call it multi-tasking. Fewer dishes, more lies.
– Buy pre-minced banana or pre-sliced fruit if you’re pretending to be organized. Nobody checks your fruit drawer.
– Swap peanut butter for powdered peanut butter + water for faster cleanup (and slightly less cardio when scraping sticky jars).

Serving Ideas

– Dollop on toast, spoon over berries, or let it live proudly next to a pile of pretzels. Salted snacks bring out the peanut vibe.
– Drizzle honey or maple syrup and whisper “protein dessert” while you’re in public.
– Serve with coffee or, if the kids drove you nuts, a glass of wine. They won’t know which one is more comforting.
– For parties: pipe into tiny glasses and watch guests pretend they knew this was a thing.

What to Serve It With

– Fresh fruit (bananas or berries are drama-free choices).
– Graham crackers, rice cakes, or warm toast—textures are everything.
– A sprinkle of cacao nibs or chopped peanuts if you want to pretend you planned it.
– Prep: 5 minutes. Dish count: one main bowl and one spoon (if you’re lucky).

✔Tips & Mistakes

– Over-blending can turn it watery. Aim for smooth, not soup.
– Too much peanut butter makes it paste; too little makes it timid. Meet in the middle like a reasonable adult.
– If your cottage cheese is lumpy, pulse in short bursts and scrape down the sides. Yes, I’ve ignored that instruction and paid for it.
– Use full-fat cottage cheese for the best texture; low-fat will sulk.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Keep covered for up to 3 days, though texture may tighten—still tasty, just more serious.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Chocolate version: add cocoa powder and a touch more sweetener.
– Nut-free: sunflower seed butter stands in like a champ.
– Lower-sugar: use mashed banana or a dash of stevia.

Frequently Asked Questions

Cottage Cheese Peanut Butter Mousse

A delightful and creamy dessert made with cottage cheese and peanut butter.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups cottage cheese
• ▢ 3 tbsp peanut butter
• ▢ 0.5 cup honey
• ▢ 0.5 cup heavy cream whipped
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• In a mixing bowl, combine cottage cheese and peanut butter. Blend until smooth.
• Add honey and vanilla extract. Mix until fully incorporated.
• Gently fold in the whipped cream to lighten the mixture.
• Spoon the mousse into individual serving dishes and refrigerate for at least an hour.
• Serve chilled, topped with crushed peanuts if desired.

Notes

For an extra touch, consider adding chocolate shavings on top.