Ingredients
Scale
- 1.5 cups lowfat cottage cheese
- 1/2 cup plain Greek yogurt
- 6 tablespoons honey, divided
- 6 tablespoons fresh lemon juice, divided
- 2 teaspoons lemon zest
- 3 cups frozen wild blueberries
- 1 cup graham cracker or vanilla cookie crumbs
Instructions
- In a medium saucepan, combine the frozen blueberries, 2 tablespoons of lemon juice, and 2 tablespoons of honey. Simmer over medium heat for 10 minutes, mashing the berries with a spoon until the compote is thick and jammy. Remove from heat and let cool completely.
- Add the cottage cheese to a blender and process until completely smooth. Add the Greek yogurt, remaining 4 tablespoons of lemon juice, remaining 4 tablespoons of honey, and lemon zest. Blend until fully combined, light, and creamy.
- Spoon 2 tablespoons of cookie crumbs into the bottom of 4 to 6 small glasses. Layer with the whipped lemon cottage cheese mousse, then add a generous layer of the cooled blueberry compote. Repeat the layers if desired.
- Refrigerate for at least 1 to 2 hours before serving chilled.
Notes
- Let the blueberry compote cool fully before layering so it does not melt the mousse.
- Use a high-speed blender to get the cottage cheese completely smooth with no lumps.
- You can make these cups up to 24 hours ahead and keep them covered in the fridge.
- Swap graham cracker crumbs for vanilla wafer crumbs or digestive biscuit crumbs based on what you have on hand.
- Wild blueberries work best for the compote because they are smaller and break down faster, but regular frozen blueberries work too.
- Adjust the honey to your taste if you prefer a less sweet mousse or compote.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending, Simmering, No-Bake
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 32g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg