High-Protein Strawberry Mousse
If you love creamy desserts but want something a little more nourishing, this High-Protein Strawberry Mousse is worth adding to your recipe collection.
Traditional fruit mousses became popular in France during the 18th century, where cooks transformed simple ingredients into light, airy desserts that felt elegant yet effortless.
Over time, mousse evolved into countless variations, including healthier versions like this one. This recipe combines the bright, sweet flavor of fresh strawberries with the rich creaminess of protein-packed ingredients such as Greek yogurt or protein-rich dairy.
The texture is silky, fluffy, and surprisingly satisfying, offering all the indulgence of a classic mousse with added nutritional benefits.
Strawberries bring natural sweetness, fiber, antioxidants, and vitamin C, while the protein helps make each serving more filling.
Whether you need a refreshing summer dessert, a post-workout treat, or a smarter way to satisfy a sweet craving, this mousse delivers.
Light, fruity, creamy, and delicious, it proves that healthy desserts can feel every bit as special as traditional favorites.
Instructions
25 stepsTo 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.
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.
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.
To Make the Mousse Base
Bring to boil approximately ½ of the remaining strawberry puree in a saucepan over low heat. 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.
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 it aside.
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.
Recipe Notes
Texture & Technical Notes:
- The strawberry base should be warm enough to dissolve the gelatin but not boiling.
- Let the mousse cool slightly before adding yogurt to keep the texture smooth.
- Whipping ricotta first makes the mousse lighter and less grainy.
- The chia gel should be thick enough to hold as a separate layer.
Storage:
- Store the mousse glasses covered in the refrigerator for up to 3 days.
- This dessert is best served chilled and is not ideal for freezing, as the mousse and chia gel may separate after thawing.
