Looking for a health-conscious Valentine’s Day treat for two? This chocolate mousse is high in protein, naturally sweetened and is super easy to make. You can even prepare it ahead of time and store it in the fridge overnight.
When blended, cottage cheese takes on a thick, smooth, whipped consistency. Combine it with cocoa powder and a touch of maple syrup, and you’ve got a light yet decadent dessert. Topped with a red raspberry sauce and perfectly portioned for two, this quick recipe is a great alternative to a traditional dessert.
Check out this Healthy Headlines story for more healthy cottage cheese recipes and to learn about the nutritional benefits of this humble ingredient.
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Healthy chocolate mousse with raspberry topping
Recipe adapted from: thebalancednutritionist.com
Makes two servings
Ingredients
- 1 cup 2% cottage cheese
- 3 tablespoon pure maple syrup
- 2 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen*
- 1/2 teaspoon lemon juice
Preparation
Add cottage cheese, 2 tablespoons maple syrup, cocoa powder and vanilla extract to a high-speed blender or food processor and blend until smooth. Scrape down the sides as necessary, ensuring there are no grains or lumps.
Separate mixture into two serving bowls and place in refrigerator.
To prepare the topping, add the raspberries, remaining tablespoon of maple syrup and lemon juice to a small sauce pan on medium heat.
Cook and stir the mixture, lightly pressing down to crush the raspberries and release some of their juices. The lemon juice and maple syrup will help macerate the raspberries and turn the mixture into a sauce. If needed, add a teaspoon of water to further thin the mixture.
Once the mixture has formed into a raspberry sauce, remove from heat and cool to room temperature.
Once the mixture is cooled, spoon it evenly over the two bowls of mousse. Refrigerate for at least an hour, or until ready to serve.
*Raspberries can be swapped out for a different frozen berry if desired. Measurements will remain the same.
Yields: 2 servings. Per serving: 225 calories; 3.9 g fat; 13.6 g cholesterol; 354 mg sodium; 37.4 g carbohydrate (28 g sugar); 13.7 g protein.
This recipe was reviewed by Brittany Kingry, registered dietitian at CoreLife Novant Health - Matthews.
