Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese (small curd works best)
- 2 tablespoons honey or maple syrup (or monk fruit for a lower carb option)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon pure vanilla extract
- Optional: Graham cracker crumbs and fresh berries for topping
Instructions
- Start by gathering all your ingredients. Zest a fresh lemon until you have about one teaspoon of bright yellow zest, being careful not to include the bitter white pith. Measure out your cottage cheese and sweetener. If you prefer a colder dessert, ensure your cottage cheese is chilled directly from the refrigerator before starting.
- Place the cottage cheese, sweetener, lemon juice, lemon zest, and vanilla extract into a high-speed blender or food processor. Pulse a few times to break up the curds, then blend on high speed for 30 to 60 seconds. Stop and scrape down the sides with a spatula if necessary. Continue blending until the mixture is completely smooth and resembles a thick, velvety mousse with no visible lumps.
- Spoon the mousse into two small bowls or ramekins. For the best texture, let the mousse sit in the refrigerator for at least 15 minutes to firm up slightly. Before serving, top with a sprinkle of graham cracker crumbs to mimic a cheesecake crust and add a few fresh raspberries or blueberries for a pop of color and flavor. Enjoy immediately!
- Cook Time: 5 minutes