Looking for a dessert that feels indulgent without completely derailing your healthy eating goals? This High-Protein Strawberry Mousse delivers the best of both worlds.
Creamy, fluffy, and bursting with fresh strawberry flavor, it’s a treat that satisfies sweet cravings while providing a protein boost. Strawberries add natural sweetness, antioxidants, and vitamin C, while the protein helps make each serving more satisfying.
Whether you’re looking for a refreshing summer dessert, a post-workout snack, or simply a smarter way to enjoy something sweet, this mousse proves that healthy treats can be every bit as delicious as the classics.
Prep Time: 25 minutes
Chill Time: 2–3 hours
Servings: 8 portions
Ingredients:
Strawberry Chia Gel
260 g Fresh strawberry puree
35 g Chia seeds
15 g Honey
Strawberry Mousse
750 g Fresh strawberries, blended into puree
300 g Greek yogurt
250 g Ricotta
90 g Honey
60 g Coconut oil
3 Gelatin leaves (approximately 5–6 g total)
1 small pinch Sea salt flakes
Decoration
Fresh strawberries – as needed
Instructions:
1. To Prepare the Gelatin
Gather the necessary ingredients.
Soak the gelatin leaves in cold water for 5–10 minutes, until soft.
Squeeze out the excess water and set aside.
2. To Prepare the Strawberry Puree
Blend all the fresh strawberries until smooth.
Measure out 250 g of puree for the chia gel.
Keep the remaining puree for the mousse.
3. To Make the Chia Gel
In a bowl, mix 250 g strawberry puree with chia seeds and 15 g honey.
Stir well and let it sit for 15–20 minutes, stirring once or twice.
Once thickened, divide the chia gel between 6 serving glasses.
4. To Make the Mousse Base
Bring approximately half of the remaining strawberry puree to a boil in a saucepan over low heat, then remove from the heat.
Add the soaked gelatin.
Stir until fully dissolved.
Add the honey, coconut oil, and a small pinch of sea salt.
Mix until smooth.
Add the rest of the strawberry puree.
Let the mixture cool slightly, then add the Greek yogurt.
Stir until smooth.
5. To Whip With Ricotta
In a separate bowl, whip the ricotta with a mixer until smoother and lighter.
Add the strawberry mousse base.
Whip again until creamy and evenly combined.
Set aside.
6. To Assemble
Spoon or pipe the strawberry mousse over the chia gel in each glass.
Refrigerate for 2–3 hours, or until set.
Decorate with fresh strawberries before serving.
Serve chilled and enjoy.
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