Yogurt Mousse (Fluffy Yogurt)

There’s something about a creamy dessert in a little glass jar that just feels special.

This blueberry yogurt mousse is the kind of treat that looks fancy, tastes like cheesecake, and yet is made with just a handful of simple ingredients.

I first made this on a week when I wanted something sweet in the fridge but didn’t want the sugar rollercoaster. You know that feeling. Dinner is done, the kitchen is finally quiet, and you want a little something… but not something that leaves you bloated or crashing an hour later.

This hits that sweet spot. Cool. Creamy. Gently sweet. And deeply satisfying.

A Better-for-You Dessert That Still Feels Like Dessert

What I love most about this mousse is that it’s built on real food.

• Cottage cheese or Greek yogurt brings protein and creaminess
• Blueberries add natural sweetness and antioxidants
• A touch of maple syrup or honey keeps it balanced without being overly sweet
• Gelatin helps it set into that beautiful mousse-like texture while supporting gut lining and connective tissue

It’s high in protein, naturally gluten-free, and far lighter than a traditional mousse made with cream and sugar. You get structure and richness without heaviness.

This is the kind of “healthy-ish” dessert I love. Not restrictive. Not complicated. Just thoughtful.

What Makes This Mousse Special

The texture is what really makes this recipe stand out.

Blending the yogurt or cottage cheese until completely smooth creates a silky base. When the dissolved gelatin is blended in, it sets into a light, spoonable mousse that feels almost cheesecake-like once chilled.

It’s elegant enough to serve to guests.
Simple enough to meal prep.
And nourishing enough to feel good about eating regularly.

You can keep it fruity with berries or turn it into something floral and sophisticated like orange blossom or rose.

Ingredient Notes & Easy Swaps

Cottage Cheese vs Greek Yogurt

• Cottage cheese creates a slightly higher protein, thicker mousse. Just blend thoroughly for a smooth finish.
• Greek yogurt gives a tangier, more classic yogurt flavor.

Gelatin
Use unflavored gelatin. Make sure your water is hot but not boiling. Boiling water can affect texture.

Blueberries
Fresh or frozen both work. Frozen berries actually deepen the color beautifully.

Sweetener
Maple syrup gives warmth and depth. Honey keeps it floral and bright. Adjust to taste before chilling.

How to Make Blueberry Yogurt Mousse

Technique Notes for the Best Texture

• Blend longer than you think if using cottage cheese. You want zero graininess.
• Make sure the gelatin is fully dissolved before adding it in. Any clumps will affect the texture.
• Pour and chill immediately. The mixture will begin setting fairly quickly.

Let it set fully before serving. The texture improves as it chills.

Flavor Variations to Try

Once you have the base method, you can create endless variations.

Orange Blossom

Skip the blueberries. Add 1 to 2 teaspoons orange blossom water and a little orange zest.

Rose Vanilla

Add 1 teaspoon rose water and ½ teaspoon vanilla extract for a Middle Eastern inspired twist.

Salted Caramel

Use maple syrup as the sweetener and add a pinch of flaky sea salt. Swirl in a teaspoon of almond butter before setting.

Lemon Berry

Add lemon zest and a squeeze of lemon juice to brighten the berries.

This recipe becomes a template you can build on.

Serving Suggestions

Serve chilled, straight from the jar, topped with:

• Fresh berries
• A few crushed pistachios
• Shaved dark chocolate
• A drizzle of nut butter

It works beautifully as:

• A high-protein afternoon snack
• A light dinner party dessert
• A make-ahead meal prep treat

Storage Tips

Store covered in the fridge for up to 4 days.

Do not freeze. The texture can become watery once thawed.