High Protien Mousse Cups

Serving Size: 2

Prep time: 5 minutes

Nutrition Facts Per Serving: | Calories: 400 | Protein: 26 g | Carbohydrates: 28 g | Fat: 24 g | Sodium: 390 mg

Chocolate Cup Ingredients:

• 1 cup Cottage Cheese

• 1 large spoon-full of Chocolate Nut Butter, or Peanut Butter

• Dash of Vanilla

• 1 Scoop Chocolate Protein Powder

• 1 Large Spoon-full Unsweetened Cocoa Powder

• 1 generous squeeze Agave Nectar

• 1/3 cup Coconut Cream, or splash of Coconut Milk

Cookie Butter Cup Ingredients:

• 1 cup Cottage Cheese

• 1 Large Spoon-full Cookie Butter

• 1 Small Spoon-full Carmel Sauce

• Dash of Vanilla

• 1 Scoop Vanilla Protein Powder

• 1/3 cup Coconut Cream, or splash of Coconut Milk

• 1/3 cup Graham Crackers Crumbs

• 1 Tbsp Butter, melted

Instructions:

1. Blend: Add all ingredients to a blender and blend until smooth and creamy.

2. Make the Cookie Butter Crust: For the cookie butter cup, combine the graham cracker crumbs with melted butter and mix well. Press the mixture firmly into the bottom of one serving jar or bowl to create the crust.

3. Portion into Containers: Divide the mixture evenly into two small glass jars or containers with lids.

4. Chill: Refrigerate for at least 4 hours, or overnight, until thickened and set.

5. Add Toppings & Serve: Top the chocolate cup with berries and whipped cream. Garnish the cookie butter cup with extra graham cracker crumbs, if desired.

Special Note

• Substitute Agave Nectar with 2-3 dates for a natural sweetener

• The coconut cream adds extra flavor and creates a richer, creamier texture. I’ve made this recipe without it, and it still turns out thick and creamy. When I don’t have coconut cream on hand, I like to add a small splash of coconut milk to help the ingredients blend more smoothly in the blender.

• For a healthier option, I skip the graham cracker crust on the cookie butter cup and add my favorite vanilla almond granola right before serving for a little extra crunch.