Chocolate Cheese Mousse Pie
Submitted by thistledew
No-bake chocolate mousse pie made with blended cottage cheese, skim milk, and cocoa on a cinnamon-graham cracker crust. Light, creamy, and high in protein. A smarter way to satisfy a chocolate craving without heavy cream or butter.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
30 minWhat if mousse could be light, high in protein, and still taste like a real chocolate dessert?
This no-bake pie pulls it off by blending low-fat cottage cheese until silky smooth, then mixing it with cocoa, vanilla, and a touch of sugar.
Gelatin gives it that mousse-like set, and folded egg whites keep things airy instead of dense.
The crust is just graham cracker crumbs and cinnamon pressed into the pan. No butter needed.
The whole thing chills in the fridge until firm, and what comes out tastes far richer than its ingredient list suggests.
Kitchen Tips
- Blend the cottage cheese until there is absolutely no graininess left. This is the make-or-break step. If you can still feel curds, keep blending.
- Let the gelatin soften in cold milk for the full 5 minutes before adding hot milk. Skipping this step creates rubbery lumps.
- The chocolate mixture needs to be thick (not set) before you fold in the egg whites. Too thin and the whites deflate; too firm and you can’t fold them in evenly.
Ingredients
Directions
Pour ¼ cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.
Heat ⅔ cup skim milk to boiling point.
Pour into blender bowl and blend until gelatin dissolves.
Add egg yolks, 4 tablespoons sugar, cocoa and vanilla.
Blend at medium speed until well mixed.
Add cottage cheese and blend until smooth.
Refrigerate until thick.
Beat egg whites; add remaining sugar and fold into chocolate mixture.
Mix crumbs and cinnamon.
Place in an 8 inch pie pan.
Carefully pour in chocolate mixture and refrigerate.
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