Light, fluffy, tangy, and naturally sweet, this Lemon Blueberry High-Protein Mousse gives you all the refreshing lemon-blueberry cake flavors with zero added sugar and maximum protein! Perfect for meal prepping ahead of time to satisfy dessert cravings while staying on track.
Why You’ll Love This Recipe
Zero Added Sugar & High-Protein: Satisfies your sweet tooth with zero sugar and over 15g of protein per serving.
No Baking Required: Quick 5-minute prep with zero cooking or oven heat.
Authentic Mousse Texture: The combination of protein powder and instant pudding mix creates an ultra-fluffy, cloud-like consistency.
Essential Kitchen Equipment
High-Speed Blender or Food Processor: To whip the base until silky smooth without any lumpiness.
Mixing Bowl & Spatula: For gently folding in the berries.
Individual Portion Cups: 8 oz dessert cups with lids for easy meal prep.
Ingredients
Mousse Base:
2 cups Non-fat Greek yogurt (or plain cottage cheese, blended smooth)
1 scoop (30g) Vanilla or Lemon protein powder
1 tbsp (10g) Sugar-free instant vanilla pudding mix
1 tbsp Fresh lemon juice
1 tsp Fresh lemon zest
1–2 tbsp Zero-calorie sweetener (monk fruit or stevia), to taste
2–3 tbsp Unsweetened almond milk (if needed to blend smoothly)
Fold-Ins & Garnish:
1/2 cup Fresh blueberries
Extra lemon zest for topping
Sugar-free whipped topping (optional)
Step-by-Step Instructions
Step 1: Blend the Base
1. In a high-speed blender or food processor, combine the Greek yogurt (or cottage cheese), protein powder, sugar-free instant pudding mix, fresh lemon juice, lemon zest, sweetener, and a splash of almond milk.
2. Blend on high for 1 to 2 minutes until completely smooth, light, and velvety.
Step 2: Fold in the Berries
1. Transfer the whipped lemon cream into a mixing bowl.
2. Add the fresh blueberries and gently fold them in using a rubber spatula (slightly crush a few blueberries to create rich purple swirls through the cream).
Step 3: Portion & Chill
1. Spoon or pipe the mixture evenly into 4 individual portion cups or glass jars.
2. Top each cup with fresh blueberries, extra lemon zest, and a squirt of sugar-free whipped topping if desired.
3. Cover with lids and refrigerate for at least 20 to 30 minutes to allow the pudding mix to thicken the mousse completely.
Chef’s Tips
Cottage Cheese Swap: If you use cottage cheese instead of Greek yogurt, blend it thoroughly first; it yields a rich, cheesecake-like flavor with zero tartness.
Overnight Texture: Letting the cups sit in the fridge overnight makes the texture even thicker and more mousse-like!
Nutritional Breakdown (Per Cup)
Servings: 4 cups
Calories: ~120 kcal
Protein: 16g
Net Carbs: 8g
Fat: 1g
Frequently Asked Questions (FAQ)
How long does this mousse stay fresh in the fridge?
Stored in sealed individual containers in the refrigerator, this high-protein mousse stays fresh and holds its airy texture for up to 4 to 5 days!