I’ve always been a sucker for anything lemon. There’s something about that bright, tangy flavor that just makes my taste buds dance. But let’s be honest – most lemon desserts come with a hefty dose of sugar, heavy cream, and butter. Don’t get me wrong, I love those indulgent treats, but sometimes I want something lighter that I can enjoy more regularly without feeling weighed down. That’s exactly why I created this lemon cottage cheese mousse. It’s my answer to having my cake (or in this case, mousse) and eating it too!
This dessert is seriously a game-changer. It’s packed with protein from the cottage cheese, which gives it a satisfying creaminess without all the heavy cream. The fresh lemon juice and zest provide that perfect punch of citrus that makes it so refreshing, especially during warmer months. And the best part? It takes just 10 minutes of active prep time! The hardest part is waiting for it to set in the fridge, but trust me – it’s worth every minute. I’ve been making this on Sunday afternoons and enjoying it throughout the week as a protein-packed treat that satisfies my sweet tooth without derailing my nutrition goals. Hope you love it as much as I do!
Making a Lemon Cottage Cheese Mousse
This mousse couldn’t be easier to make, which is another reason why I love it so much. You’ll start by blooming your gelatin – this is just a fancy way of saying you’ll mix the gelatin powder with cold water and let it sit for a few minutes until it expands and becomes gel-like. Then you’ll microwave it briefly, just until it’s warm and fully dissolved.
While your gelatin is blooming, you can zest and juice your lemon. Fresh is definitely best here – the bottled stuff just doesn’t have the same bright flavor. Once your gelatin is ready, everything goes into the blender – cottage cheese, lemon juice, lemon zest, extracts, sweetener, and the warm gelatin mixture. I use monk fruit sweetener to keep it lower in sugar, but honey works beautifully too if you prefer a natural sweetener.
Blend everything until it’s completely smooth—this usually takes about 2 minutes. You want to make sure the cottage cheese is not grainy. The mixture will be fairly liquid at this point, which is exactly what you want. Pour it into a mixing bowl and pop it in the fridge for at least 2 hours, though I find the texture is even better if you can wait 3-4 hours or overnight.
Once it’s set, you can get creative with serving! I love to pipe it into small dessert bowls or mason jars for a pretty presentation. For special occasions, I hollow out lemon halves and pipe the mousse into those – it makes for a stunning presentation that’s sure to impress guests. A sprig of fresh mint on top not only looks beautiful but adds a lovely aromatic element that complements the lemon perfectly. Store any leftovers in an airtight container in the fridge for up to four days. Enjoy!
Looking for more lemon desserts? Try my Cherry Lemon Bars, Healthy Lemon Ricotta Loaf, Light Lemon Cake Donuts, or Light Lemon Blueberry Cupcakes!
Lemon Cottage Cheese Mousse
Equipment
- Blender
- Microwave
- Mixing Bowl
Ingredients
- 2 cups cottage cheese
- 2 tbsp lemon juice fresh squeezed
- 1/4 tsp vanilla extract
- 1/4 tsp lemon extract
- 1/2 tsp lemon zest
- 1/2 cup monk fruit sweetener or 1/4 cup honey
- 3/4 tbsp gelatin
- 4.5 tbsp water
- Fresh mint for garnish optional
Instructions
- Add gelatin and water to a microwave-safe cup, mix, and let bloom for 2-3 minutes. Then microwave for 15-20 seconds and stir so it’s warm, but not boiling.
- Add cottage cheese, vanilla extract, lemon extract, lemon juice, lemon zest, sweetener, and gelatin mixture into a blender and blend until smooth (~2 min).
- Pour mixture into a mixing bowl and let set in the fridge until you have a solid texture, at least 2 hours.
- If desired, pipe mousse into bowls, mason jars, or hollowed-out lemons. Garnish with fresh mint and enjoy!
