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protein

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30 Minutes or Less

Cottage Cheese Birthday Cake Bites

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cottage cheese birthday cake bites on a baking sheet with rainbow sprinkles on top.

Meet your new favorite high-protein snack: cottage cheese bites! Creamy blended cottage cheese, almond flour, vanilla protein powder, maple syrup, and rainbow sprinkles rolled into the most adorable little protein-packed bites that taste like the funfetti cake batter we all know and love. Five ingredients, NO BAKING, and under 10 minutes of prep!

Just like my Cottage Cheese Cookie Dough and Cottage Cheese Chocolate Mousse, the secret is blending the cottage cheese completely smooth before mixing everything together – so you can’t even taste the cottage cheese. What you end up with is a soft, cake batter-flavored bite that’s gluten-free, refined sugar-free, and packed with protein (10 grams to be exact!). Prep a batch at the start of your week and enjoy as a quick and easy grab-and-go sweet treat all week long!

Why You’ll Love These Cottage Cheese Bites

  • Birthday cake flavor in a healthy snack. These taste like funfetti cake batter – sweet, vanilla-y, and dotted with rainbow sprinkles – but they’re actually made with wholesome, nourishing, high-protein ingredients. The ultimate healthy snack that feels like a total treat!
  • Just 5 ingredients and NO bake! Blend, mix, roll, and done. No oven, no cooking, no complicated steps. These cottage cheese bites are ready to eat in under 10 minutes and store in the fridge all week.
  • High-protein and genuinely satisfying. Between the cottage cheese and vanilla protein powder, these little bites pack a serious protein punch that keeps you full and energized.
overhead image of cottage cheese birthday cake bites on a baking sheet with rainbow sprinkles on top.

How Much Protein Does Each Cottage Cheese Bite Contain?

Each bite contains approximately 10 grams of protein, depending on the protein powder brand you use and how large you roll them. The protein comes from two powerhouse sources: the cottage cheese and the vanilla protein powder. I use and love the Aloha Vanilla Protein Powder because it actually tastes delicious! Also, for reference, this recipe makes approximately 18 bites, so the whole batch delivers around 180 grams of total protein — making these one of the most protein-dense no-bake snacks you’ll ever make!

Flavor Variations & Substitutions

🍫 Chocolate Birthday Cake Swap 2 tablespoons of the almond flour for 2 tablespoons of unsweetened cocoa powder and keep the rainbow sprinkles. You get a chocolate cake batter flavor that’s absolutely irresistible.

🥜 Peanut Butter Cookie Dough Replace the maple syrup with 2 tablespoons of natural peanut butter and skip the sprinkles. Add a few mini chocolate chips for a classic peanut butter cookie dough bite.

🍋 Lemon Cake Add the zest of one lemon and a tablespoon of fresh lemon juice to the blender with the cottage cheese and maple syrup. Skip the sprinkles or use white nonpareils for a lemon cake vibe.

🍪 Snickerdoodle Skip the sprinkles and add 1 teaspoon of cinnamon to the mixture. Roll the finished bites in a cinnamon-sugar mixture for a snickerdoodle cookie dough bite that is completely addictive.

Substitutions:

  • Almond flour: Oat flour works as a 1:1 substitute and gives a slightly chewier texture. Use certified gluten-free oat flour if needed.
  • Maple syrup: Honey or agave nectar both work as direct swaps.
  • Vanilla protein powder: If you don’t have protein powder, swap for additional almond flour (use ¾ cup total) – the bites will be lower in protein but just as delicious.
  • Sprinkles: Leave them out for a plain vanilla bite, or swap for mini chocolate chips, cacao nibs, or freeze-dried berry powder for a fruity twist.
cottage cheese birthday cake bites on a baking sheet with rainbow sprinkles on top.
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Cottage Cheese Birthday Cake Bites

These cottage cheese bites taste like birthday cake batter, but are made with just 5 wholesome ingredients and pack 10 grams of protein per bite! They're no-bake, gluten-free, refined sugar-free, and come together in under 10 minutes with NO cooking required. The easiest (& tastiest!) high-protein snack you'll ever make!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 18 servings

Equipment

  • 1 food processor or high speed blender
  • 1 large bowl

Ingredients

  • 2 cups cottage cheese
  • 1/4 cup maple syrup
  • 1 1/2 cups almond flour
  • 1/2 – 1 cup vanilla protein powder start with 1/2 cup, then add more if the mixture is too wet
  • 1/4 cup rainbow sprinkles

Instructions

  • Blend together the cottage cheese and maple syrup in either a blender or food processor until completely smooth.
  • Then, add the cottage cheese mixture to a bowl with all remaining ingredients and mix until thoroughly combined.
  • Roll the mixture into 1-inch balls, then either store in an airtight container the fridge for up to 1 week or enjoy right away!

Notes

  • Blend the cottage cheese completely smooth, no curds remaining, for the best texture.
  • Start with ½ cup protein powder and add more if the mixture feels too wet or soft.
  • If the mixture is too sticky to roll, add more almond flour 1 tablespoon at a time.
  • Store in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
  • These are best served cold straight from the fridge!

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 8g | Protein: 10g | Fat: 6g | Fiber: 1g | Sugar: 5g
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Desserts

Cottage Cheese Blueberry Pie Ice Cream (20g protein!)

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cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.

If you liked my 3-Ingredient Cottage Cheese Ice Cream, then you’re going to LOVE this blueberry pie version! Same creamy, high-protein base, still NO ice cream machined required, but swirled with blueberry preserves and crushed graham crackers for a flavor that just exactly like a slice of blueberry pie! 5 ingredients, under 5 minutes of prep, and your freezer does all the hard work.

I’ve been making this healthy, high-protein ice cream all summer! It’s rich, not too sweet, and honestly… doesn’t make my stomach hurt like most other ice creams. I just love how much protein it has (20g per serving, to be exact!), and how much lower in sugar it is compared to traditional ice cream. So throw a batch in your freezer today, trust me – you’ll thank yourself later! & If you’re on a cottage cheese kick (and after this, you will be!), you’ll also love my Cottage Cheese Cookie Dough and Cottage Cheese Chocolate Mousse.

Why You’ll Love This Cottage Cheese Blueberry Pie Ice Cream

  • Just 5 ingredients. Cottage cheese, maple syrup, vanilla extract, graham crackers, and blueberry preserves. That’s it – no heavy cream, no eggs, no fancy ingredients.
  • Tastes just like blueberry pie. The combination of the creamy vanilla base, jammy blueberry swirl, and buttery graham cracker pieces is absolutely unreal. Every scoop tastes like dessert heaven.
  • No ice cream maker required! A blender and a freezer-safe container are the only equipment you need. It could not be easier.
  • High in protein. Cottage cheese is the secret weapon here — it blends up completely smooth and delivers a serious protein boost in every serving without compromising on creaminess or flavor.
  • Healthy and wholesome. Made with real, simple ingredients and naturally sweetened with maple syrup, this ice cream is a treat you can genuinely feel good about.
  • Perfect for satisfying cravings. This is not a sad “diet dessert” situation. It’s rich, creamy, sweet, and genuinely delicious — it tastes like the real thing because it basically is.
cottage cheese blueberry pie ice cream scooped into a bowl with a spoon.

Frequently Asked Questions

How much protein does each serving contain?

This recipe makes approximately 4 servings. The exact protein count per serving will vary depending on the cottage cheese brand you use (I used Daisy 4% cottage cheese), but thanks to the high-protein cottage cheese base, each serving delivers an impressive 20 grams of protein – significantly more than traditional ice cream, which typically contains just 3–4 grams per serving.

Can I make this without the graham crackers?

Absolutely! The blueberry preserves swirl on its own is delicious and the ice cream is fantastic without any mix-ins at all. If you want to keep it completely grain-free, simply skip the graham crackers. You could also swap them for crushed gluten-free cookies, coconut macaroons, or even a handful of granola for a different kind of crunch.

How long does this stay good in the freezer?

Stored in an airtight container, this cottage cheese blueberry pie ice cream keeps well in the freezer for up to 1 month. For the best texture and flavor, try to enjoy it within the first week or two. Since cottage cheese is naturally high in water content, the ice cream can get slightly icier over time, and repeated thawing and refreezing can cause ice crystals to form.

Can I use fresh or frozen blueberries instead of preserves?

You can! If you’d prefer to use fresh or frozen blueberries, you can either blend a small amount directly into the base for a blueberry-flavored ice cream, or warm the blueberries in a small saucepan with a tablespoon of maple syrup and cook until jammy (about 5 minutes), then let cool before swirling into the ice cream base. The preserves are the easiest option since they’re ready to use straight from the jar!

Tips for the Creamiest Cottage Cheese Blueberry Pie Ice Cream

  • Use full-fat (4%) cottage cheese. This is the single most important tip. Full-fat cottage cheese gives you a creamy, rich, scoopable ice cream. Low-fat versions are more watery and will result in an icier texture.
  • Blend until completely smooth. Don’t rush the blending step. Blend on high for at least 60 seconds, scraping down the sides as needed, until there are zero curds remaining. The smoother the base going into the freezer, the creamier it’ll be coming out!
  • Don’t over-swirl the mix-ins. When adding the graham crackers and blueberry preserves, use a gentle hand. A few swirls with a butter knife is all you need.
  • Let it thaw before scooping. This ice cream freezes solid, so patience is key! Let it sit at room temperature for at least 10 minutes before scooping. If you try to scoop it straight from the freezer, it will be rock solid.
  • Press plastic wrap onto the surface. Before sealing your container, press a piece of plastic wrap directly onto the surface of the ice cream. This prevents ice crystals from forming on top and keeps the texture as smooth as possible.
  • Try it in a Ninja Creami. This recipe works beautifully in the Ninja Creami! Freeze the blended base overnight in a Creami pint, then run through the Creami for an ultra-creamy, soft-serve-like texture before adding your mix-ins.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.
5 from 1 vote

Cottage Cheese Blueberry Pie Ice Cream

This cottage cheese blueberry pie ice cream is a creamy, high-protein frozen treat made with just 5 simple ingredients – a silky cottage cheese base swirled with jammy blueberry preserves and studded with buttery graham cracker pieces for a flavor that tastes exactly like a slice of blueberry pie! No ice cream maker needed, under 5 minutes of prep, and it's naturally sweetened and packed with protein. If you're looking for an easy, healthy cottage cheese ice cream recipe that tastes like a real dessert, this blueberry pie version is the one to make!
Print Pin Rate
Prep Time: 5 minutes
Freeze Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 4 servings

Equipment

  • 1 blender or food processor
  • 1 large freezer-safe container

Ingredients

  • 24 ounces cottage cheese (4% milkfat is best!)
  • 1/4 cup – 1/2 cup maple syrup or honey depending on your desired sweetness
  • 1 teaspoon vanilla extract
  • 3 graham cracker sheets crushed into small pieces
  • 3 tablespoons blueberry preserves or jam

Instructions

  • Add the cottage cheese, maple syrup, and vanilla extract to a blender. Blend until completely smooth and creamy with no lumps remaining.
  • Pour the mixture into a large freezer-safe container and spread evenly. Sprinkle crushed graham crackers on top and add dollops of blueberry preserves, then gently swirl the mix-ins into the ice cream using a butter knife.
  • Transfer to the freezer for at least 6 hours, or until frozen solid.
  • When ready to serve, remove from the freezer and let sit at room temperature for at least 10 minutes, or until soft enough to scoop. Scoop into bowls and enjoy!

Notes

  • Use full-fat (4%) cottage cheese for the creamiest, least icy texture.
  • Blend the base completely smooth — no curds remaining — before pouring into the container.
  • Don’t over-swirl the mix-ins; keep beautiful streaks of blueberry throughout.
  • Store in an airtight container in the freezer for up to 1 month. Press plastic wrap directly onto the surface to prevent ice crystals.
  • Let thaw for at least 10 minutes before scooping.
  • Ninja Creami tip: Freeze the blended base overnight in a Creami pint, then process before adding mix-ins for an ultra-creamy soft-serve texture.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 28g | Protein: 20g | Fat: 4g | Sugar: 20g
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30 Minutes or Less

Savory Yogurt Bowl (25g+ protein!)

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overhead image of a savory yogurt bowl on a table with a spoon.

I know what you’re thinking – yogurt for breakfast is supposed to be sweet, but hear me out… this savory yogurt bowl is about to completely change the way you think about your morning meal! Creamy Greek yogurt topped with crispy roasted chickpeas, fresh avocado, juicy tomatoes, crunchy cucumber, and a perfectly boiled egg. It’s fresh, filling, packed with protein and healthy fats, and honestly one of the most satisfying breakfasts I’ve ever had! It tastes like something you’d order at your favorite brunch spot, but it comes together in just 30 minutes at home.

If you’re stuck in a breakfast rut – same smoothie, same overnight oats, same avocado toast on repeat – this is the recipe to shake things up! It’s the perfect way to switch up your morning routine with something that’s genuinely nourishing, surprisingly delicious, and totally different from anything else in your rotation. Pair it with my High-Protein Breakfast Biscuits for an extra protein boost, or serve it alongside my La Scala Chopped Salad for a light and satisfying lunch.

Why You’ll Love This Savory Yogurt Bowl

  • The perfect way to switch up your boring breakfast. If you eat the same thing every morning, this savory yogurt bowl is your sign to mix it up. It’s unexpected, exciting, and so delicious that you’ll genuinely look forward to breakfast again.
  • Packed with protein, veggies, fiber, and healthy fats. Greek yogurt, a soft-boiled egg, and crispy chickpeas deliver serious protein. Avocado brings healthy fats. Tomatoes and cucumber add freshness and fiber. This bowl truly does it all.
  • Surprisingly delicious. I know savory yogurt sounds a little unusual, but don’t knock it until you try it! The creamy, tangy yogurt is the perfect backdrop for the crispy chickpeas and fresh toppings – the combination just works.
  • Easy and quick to make. The crispy chickpeas take about 25 minutes to roast, but everything else comes together in minutes. Soft-boil your egg while the chickpeas roast and you’re ready to assemble right away.
  • Healthy and genuinely satisfying. This bowl will keep you full for hours – no mid-morning crash, no snacking before lunch. It’s the kind of breakfast that actually fuels your day!
close up image of the toppings in a savory yogurt bowl.

Recipe Variations and Substitutions

  • Greek Yogurt: Any plain, full-fat yogurt works here – regular, dairy-free coconut yogurt, or even a thick labneh for an extra tangy, creamy base. For a dairy-free version, a thick plant-based yogurt like coconut or cashew yogurt both work well.
  • Egg: Not an egg fan? Skip it entirely – the bowl is still incredible without it. Hard-boiled eggs work too if you prefer a fully cooked yolk. For extra protein, add a few slices of smoked salmon instead.
  • Chickpeas: Short on time? Use canned chickpeas warmed in a skillet with olive oil and spices instead of roasting, or swap for white beans, lentils, or edamame.
  • Vegetables: This bowl is endlessly customizable. Swap the tomato and cucumber for whatever fresh vegetables you have on hand – radishes, roasted red peppers, shredded carrots, roasted sweet potato, or baby spinach all work beautifully.
  • Avocado: Not an avocado fan? Try hummus, a drizzle of tahini, or a handful of olives instead for a similar richness.
  • Add More Flavor: A sprinkle of everything bagel seasoning, za’atar, or red pepper flakes on top of the yogurt takes this bowl to an entirely different level. Highly recommended!
  • Make it a Meal Prep Breakfast: Roast a big batch of chickpeas at the beginning of the week (they keep for 3–4 days in an airtight container at room temperature) and keep all your toppings prepped in the fridge. In the morning, all you need to do is assemble – it takes under 5 minutes!
overhead image of a savory yogurt bowl on a table with a spoon.
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Savory Yogurt Bowl (25g+ protein!)

This savory yogurt bowl is a fresh, filling, and surprisingly delicious twist on your usual morning routine – topped with crispy roasted chickpeas, a jammy soft-boiled egg, avocado, tomatoes, and cucumber for a breakfast that's packed with protein, healthy fats, and feel-good ingredients! It comes together in just 30 minutes and tastes like something you'd order at a fancy brunch spot, but it's super EASY to make at home. If you've been stuck in a breakfast rut and are looking for a healthy protein-packed breakfast recipe that will actually keep you full all morning, this is it!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 1 serving

Equipment

  • 1 baking pan
  • 1 serving bowl

Ingredients

  • 1/2 – 1 cup Greek yogurt
  • 1 boiled egg cooked to your liking!
  • 1/2 cup chickpeas
  • 1/4 avocado sliced or diced
  • 1/4 cup cherry tomatoes
  • 1/4 cup cucumber thinly sliced or diced
  • olive oil for roasting and drizzling
  • salt, pepper, garlic powder to taste
  • flaky sea salt to finish

Instructions

  • Preheat oven to 400°F. Pat chickpeas dry, toss with olive oil, salt, pepper, and garlic powder, and roast for 20–25 minutes until crispy.
  • Soft-boil the egg in boiling water for 6–7 minutes, then transfer to an ice bath for 5 minutes. Peel and slice in half.
  • Spoon Greek yogurt into a shallow bowl and spread to the edges. Drizzle with olive oil and a pinch of salt.
  • Top with crispy chickpeas, soft-boiled egg, avocado, tomato, and cucumber.
  • Finish with a drizzle of olive oil, flaky sea salt, and black pepper. Serve immediately!

Notes

  • Pat the chickpeas completely dry before roasting for the crispiest result.
  • Use full-fat Greek yogurt for the richest, creamiest base.
  • Add za’atar, everything bagel seasoning, or red pepper flakes on top for extra flavor.
  • For meal prep, roast a big batch of chickpeas and store at room temperature for up to 3–4 days.
  • Assemble just before eating — the yogurt will get watery if left to sit with the toppings for too long.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 28g | Protein: 25g | Fat: 25g | Fiber: 8g | Sugar: 6g
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30 Minutes or Less

Cottage Cheese Vodka Pasta

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cottage cheese vodka pasta in a skillet with a spoon.

Vodka pasta is one of those recipes that feels like a special occasion meal but comes together on a weeknight in under 30 minutes – and this version just got a serious upgrade! This cottage cheese pasta takes the classic vodka sauce and swaps in blended cottage cheese for the heavy cream, giving you all the silky, rich, tomato-y creaminess you love at a fraction of the calories and with a whole lot more protein. The sauce is velvety smooth, deeply savory, and clings to every strand of pasta beautifully. My toddler clears his bowl every single time, and honestly, so do I!

Just like my Cottage Cheese Alfredo and Cottage Cheese Pizza Crust, the secret is blending the cottage cheese completely smooth before it ever hits the pan – so there’s not a single curd in sight and nobody at your table is any the wiser. What you’re left with is a healthy, high-protein pasta dinner that tastes indulgent, comes together in one pan, and is genuinely loved by the whole family – even the pickiest eaters!

Why You’ll Love This Cottage Cheese Vodka Pasta

  • Higher in protein and lighter than classic vodka pasta. Traditional vodka sauce is made with heavy cream. This version swaps it for blended cottage cheese, which delivers a creamy, luxurious texture with significantly more protein and fewer calories per serving.
  • Tastes just like the real thing. The blended cottage cheese disappears completely into the sauce. What you’re left with is a rich, creamy, tangy vodka sauce that is genuinely indistinguishable from the classic – nobody will ever guess the secret ingredient.
  • Even picky eaters love it. My toddler is obsessed with this pasta, which is basically the highest endorsement a recipe can get! The sauce is mild, creamy, and comforting — all the things that make pasta so universally beloved.
  • Easy enough for a weeknight. One blender, one pan, one pot of pasta. The whole dinner is on the table in under 30 minutes, which makes this a regular in our weekly dinner rotation.
  • Healthy and wholesome. Made with real, simple ingredients – no heavy cream, no processed anything – just a genuinely nutritious dinner that the whole family will LOVE.
overhead image of cottage cheese vodka pasta in a large skillet.

Recipe Variations and Substitutions

  • Pasta: Any shape you love works here! Short pasta like rigatoni, penne, or fusilli are classic for vodka sauce, but spaghetti, linguine, or even gluten-free pasta all pair beautifully.
  • Vodka: Not a fan of cooking with alcohol? Swap for ¼ cup of chicken broth or vegetable broth. The flavor will be slightly different but equally delicious!
  • Add Protein: Stir in grilled chicken, sautéed shrimp, or Italian turkey sausage to turn this into an even heartier meal.
  • Add Vegetables: Toss in a big handful of fresh spinach at the end (it will wilt quickly in the hot sauce), or stir in roasted cherry tomatoes, sautéed mushrooms, or sun-dried tomatoes.
  • Make it Spicier: Double the red pepper flakes or add a pinch of cayenne for a spicier sauce that really brings the heat.
  • Make it Dairy-Free: Swap the parmesan for a vegan parmesan alternative and use a dairy-free cottage cheese substitute.

Sam’s Recipe Tips

  • Blend the cottage cheese with the pasta water. The starchy pasta water doesn’t just help the texture; it also helps the blended cottage cheese emulsify smoothly into the tomato sauce without curdling or separating. Don’t skip the pasta water step!
  • Blend until completely, completely smooth. Any remaining curds from the cottage cheese will be visible in the final sauce. Take a full 60 seconds on high speed, scraping down the sides as needed. A high-speed blender gives the silkiest result.
  • Don’t skip caramelizing the tomato paste. Cooking the tomato paste in the pan for a few minutes before adding the vodka deepens the flavor significantly. You’ll notice it darkens slightly in color – that’s exactly what you want. This step takes less than 3 minutes but makes a huge difference.
  • Reserve more pasta water than you think you need. I always reserve at least 1 full cup, even though the recipe only calls for 1/2 cup. You may need extra to loosen the sauce when adding the pasta, and pasta water is the best way to do it without diluting the flavor.
  • Serve immediately. Like most pasta dishes, this is best eaten right away while the sauce is hot and silky. The pasta will continue to absorb the sauce as it sits, so don’t let it linger too long before serving!
  • Leftovers tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk, water, or broth to loosen the sauce back up.
cottage cheese vodka pasta in a skillet with a spoon.
5 from 1 vote

Cottage Cheese Vodka Pasta

This cottage cheese vodka pasta is a lighter, higher-protein twist on the classic – made with blended cottage cheese instead of heavy cream for a silky, rich, restaurant-worthy sauce that comes together in just 30 minutes! The cottage cheese disappears completely into the tomato vodka base, giving you all the creamy indulgence of the original with significantly more protein and fewer calories per serving. If you're looking for an easy healthier pasta recipe that the whole family will love (even the pickiest eaters) this is the one to make tonight!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 servings

Equipment

  • 1 blender or food processor
  • 1 large pot
  • 1 large skillet

Ingredients

  • 1 pound pasta I used gluten-free
  • 1 cup cottage cheese
  • 1/2 cup pasta water (reserved from cooking the pasta)
  • 1 tablespoons olive oil
  • 1/2 small onion finely diced
  • 1/2 cup tomato paste
  • 1/4 cup vodka or chicken broth
  • 1 teaspoon salt
  • pinch of red pepper flakes
  • 1/2 cup freshly grated parmesan cheese

Instructions

  • Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  • Blend cottage cheese and reserved pasta water until completely smooth. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook 5–7 minutes until softened.
  • Add tomato paste and cook for 2–3 minutes, stirring frequently, until slightly caramelized.
  • Add vodka and cook for 2–3 minutes until mostly cooked off.
  • Reduce heat to low. Add blended cottage cheese, salt, red pepper flakes, and parmesan. Stir and cook 3–5 minutes until smooth and heated through.
  • Add drained pasta and toss to coat. Add pasta water as needed to adjust consistency.
  • Serve immediately with fresh parsley and extra parmesan.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 80g | Protein: 24g | Fat: 8g | Fiber: 4g | Sugar: 7g
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Desserts

4-Ingredient Cottage Cheese Chocolate Mousse (30g+ protein!)

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cottage cheese chocolate mousse in a small dish with whipped cream and a spoon.

I must admit, my sweet tooth has been out of control lately! But lucky for me, I have plentyyy of healthier sweet treats in my archives to satisfy it. I’ve been making my cottage cheese cookie dough pretty much once a week, and 4-ingredient protein brownies whenever I get the chance. And now, I prep and store this cottage cheese chocolate mousse in my fridge at all times. It’s just the perfect balance between light and indulgent, chocolatey yet not too sweet – and of course, super easy to make! And the best part? It packs in over 30 grams of protein per serving. Now that’s a sweet treat you can enjoy and feel good about!

Why You’ll Love This Cottage Cheese Chocolate Mousse

  • High-protein dessert with 30g protein per serving!
  • Made with just 4 simple ingredients, and naturally sweetened with maple syrup.
  • Super easy to make in just a few minutes!
  • Thick, creamy texture just like classic chocolate mousse.
  • Perfect for a healthy dessert or snack.
overhead image of cottage cheese chocolate mousse in a small dish.

The 4-ounce meal prep jars I use to store my cottage cheese chocolate mousse are linked here.

Frequently Asked Questions

What kind of protein powder did you use?

I used the Aloha Chocolate Protein Powder (use this link for 20% off your order!) and it makes a perfectly thick and airy chocolate mousse – with tons of protein.

How much protein is in this chocolate mousse?

Each serving contains about 30 grams of protein and just 300 calories, depending on the cottage cheese and protein powder you use.

Can I make this sugar-free?

Yes. You can replace the maple syrup with a sugar-free liquid sweetener such as monk fruit or stevia. Just adjust the amount to taste since sweetness levels vary.

How long does this stay good in the fridge?

Store the mousse in an airtight container in the refrigerator for up to 4 days. The texture may thicken slightly as it chills, so give it a quick stir before serving if needed.

cottage cheese chocolate mousse in a small dish with whipped cream and a spoon.
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4-Ingredient Cottage Cheese Chocolate Mousse

This cottage cheese chocolate mousse is a creamy, high-protein dessert made with just 4 simple ingredients! Each serving has over 30 grams of protein, making it a satisfying and healthy treat. Blended until smooth and chilled to perfection, this easy chocolate mousse is just as rich and delicious as the classic version!
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2 servings

Equipment

  • 1 food processor or high speed blender
  • 2 small jars

Ingredients

  • 1 cup cottage cheese
  • 2 scoops chocolate protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 2-3 tablespoons maple syrup or your preferred liquid sweetener

Instructions

  • Add all ingredients to a blender and blend until completely smooth.
  • Transfer the chocolate mousse to small jars or containers, and refrigerate for at least an hour, or until the mousse has thickened.
  • Remove the cottage cheese chocolate mousse from the fridge, top with whipped cream and/or fresh fruit and enjoy!

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 29g | Protein: 31g | Fat: 6g | Fiber: 3g | Sugar: 19g
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