Name: Cottage Cheese Berry Mousse with Nutty Brittle
Total time: 1 h 30 min
Yield: Serves 2
Ingredients: 1½ teaspoons unflavored gelatin; 2 tablespoons water; 10 ounces (1¼ cups) low-fat cottage cheese; 4 ounces (¾ cup) fresh or thawed frozen blackberries, blueberries, raspberries, and/or strawberries; 1½ tablespoons honey, divided; 1½ tablespoons slivered or sliced almonds; 1½ tablespoons flaxseeds; 1 tablespoon unsalted raw sunflower seeds; 1½ teaspoons sesame seeds; Pinch table salt

Why This Recipe Works

This lightly sweet, protein-packed berry mousse feels luxurious while delivering real nourishment. Blending cottage cheese with juicy thawed frozen berries (choose one, or use an assortment) and a drizzle of honey transforms the ingredients into a silky, airy base with far less fat and more protein than traditional cream-based mousse—yet every spoonful tastes just as satisfying. Quickly blooming gelatin in the microwave and adding this to the mixture sets the mousse effortlessly, while a homemade seed-and-nut brittle adds flavor, crunch, and healthy fats that put any store-bought topping to shame.

Before You Begin

Serve with extra fresh berries, if you like.

Instructions

Sprinkle 1½ teaspoons unflavored gelatin over 2 tablespoons water in small bowl and let mixture sit until gelatin softens, about 5 minutes. Microwave mixture until gelatin has fully dissolved, about 30 seconds, stirring halfway through microwaving.

Process 10 ounces low-fat cottage cheese, 4 ounces berries, 1 tablespoon honey, and gelatin mixture in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Strain cottage cheese mixture through fine-mesh strainer into medium bowl, pressing on solids to remove seeds; discard solids. Divide mousse between 2 dessert dishes or glass cups, cover tightly with plastic wrap, and refrigerate until completely set, about 1 hour. (You can refrigerate mousse for up to 3 days.)

Meanwhile, line large plate with sheet of greased parchment paper. Combine 1½ tablespoons slivered almonds, 1½ tablespoons flaxseeds, 1 tablespoon unsalted raw sunflower seeds, 1½ teaspoons sesame seeds, and remaining ½ tablespoon honey in bowl. Microwave until almonds are light golden brown, 1 to 3 minutes, stirring every 30 seconds. Quickly spread mixture evenly over prepared plate and let cool completely, about 10 minutes. Break cooled brittle into bite-size pieces and sprinkle onto mousse. Serve. (You can store brittle in airtight container at room temperature for up to 1 week.)