Add the cottage cheese and Greek yogurt to your blender first. Blend on medium speed until the texture becomes completely smooth and creamy — you shouldn’t see any lumps at all. If it looks thick or slow to move in the blender, pause and scrape down the sides with a spatula, then blend again.

Once the base looks silky, sprinkle in the protein powder gradually instead of adding it all at once. This helps prevent clumping and makes the mousse smoother. Add the sweetener and vanilla extract, then blend again. Keep blending until everything looks uniform, thick, and creamy.

Pour the blended mixture into a mixing bowl. Use a whisk or an electric hand mixer to whip the mixture for about 30–60 seconds. This step adds air, making the texture lighter and fluffier — more like mousse and less like pudding. If you’re whisking by hand, go at a steady pace until you see the texture start to lift.

Taste the mousse and adjust to your preference. If you want it sweeter, add a little more sweetener. If it feels too thick for your liking, mix in a small splash of milk until it reaches your perfect texture. If it’s too thin, a pinch more protein powder or a few minutes of chilling will help it thicken naturally.

Transfer the mousse to a jar or serving dish and let it chill in the fridge for 20–60 minutes. This allows the flavors to develop and gives the mousse time to set into its best texture — thick, smooth, and dessert-like. Once chilled, enjoy as-is or top with berries, cinnamon, or your favorite add-ins.