This is thick, creamy blueberry mousse — vibrant purple with beautiful black specks from real berries, served in a glass for an elegant presentation. It’s a refreshing, high-protein dessert that feels indulgent yet stays low carb.
Why You’ll Love This Recipe
- Rich cheesecake flavor with juicy blueberry bursts
- Very high protein and super creamy texture
- Quick no-bake recipe with minimal ingredients
- Beautiful color and perfect for meal prep portions
- Sugar-free, keto-friendly, and refreshing
Ingredients (Makes 4–6 servings)
- 8 oz (225g) full-fat cream cheese, softened
- 1½ cups (340g) full-fat Greek yogurt
- ½ cup (50g) vanilla whey protein powder
- ⅓–½ cup (65–100g) allulose or powdered monk fruit sweetener (adjust to taste)
- 1½ cups (200g) fresh or frozen blueberries (divided)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for brightness)
- Optional: 2–3 tbsp heavy cream for extra creaminess
Instructions
- In a large bowl or food processor, beat softened cream cheese until completely smooth.
- Add Greek yogurt, protein powder, sweetener, vanilla, and lemon juice. Mix on high until light and creamy.
- Mash or blend ¾ cup of the blueberries and gently fold into the mixture for the vibrant purple color and flavor. Fold in the remaining whole or chopped berries for texture.
- If the mousse is too thick, stir in 2–3 tbsp heavy cream. Taste and adjust sweetener.
- Divide into glasses or containers. Refrigerate for at least 1–2 hours to set and allow flavors to meld. Serve chilled with extra blueberries on top if desired.
Prep Time: 10 minutes Chill Time: 1–2 hours Total Time: 10 minutes active
Nutrition (Per Serving, 1/5)
- Calories: ~205
- Protein: 17g (very high)
- Total Carbs: 9g
- Net Carbs: 7g
- Fat: 13g
