Naturally sweet and incredibly creamy, this high-protein strawberry mousse tastes like homemade strawberry ice cream with a protein boost that will leave you satisfied!
How to make strawberry mousse
Mouse is a light and airy dessert – different from thick and creamy pudding or pudding and definitely different from jello. While it contains ingredients from all of these, the key is whipping ingredients to get plenty of air in.
This mousse recipe is based on fresh strawberries, which is just a simple puree that combines strawberries and honey. After your puree is made, beat both egg whites and cream separately until they reach stiff peaks.
Most mousse recipes don't contain yogurt, but I wanted to improve the diet in this recipe, so it's the perfect ingredient for this purpose.
After everything has been mixed separately, carefully fold everything together. SO BEAUTIFUL !! You don't want to break the air bubbles that make this mousse light, airy, and deliciously smooth.
The final step is cooling so it can harden. Then serve fresh strawberries on top!
Where does the protein in strawberry mousse come from?
This recipe doesn't contain any protein powders, instead it uses whole foods that are naturally high in protein! The two sources of protein are egg white and Greek yogurt. Not only do both add to the protein, they also give this mousse an amazing texture!
The egg white makes it fluffy and fluffy, and the Greek yogurt makes it creamy. Soooo good.
How do I thicken mousse?
What if your mousse isn't as thick as you'd like and you want to make it thicker? First, there are a few reasons your mousse might be too runny:
- The protein did not set properly. You want to beat your egg whites until it forms a stiff tip. It can be difficult to tell the difference between soft and stiff tips. A stiff tip stands straight up as you pull the mixture up. A soft peak tends to topple over.
- Cream was not whipped long enough. The same concept applies here as for protein. Make sure you hit it all the way to the stiff tip step.
- The mousse is mixed over. When folding the ingredients together, be sure to carefully fold them until they combine. If you stir or fold too much, the air bubbles will break out of the egg whites and your mousse may turn a little runny.
If you've followed the recipe and none of these things are a problem in your mousse, there are a few options you can try adding thickening to the mousse.
- Egg yolk. Egg yolks have very strong thickening power and can be added to the mouse to make them thicker. To do this, bring a saucepan half filled with water to a boil. For each cup of finished mousse, put 1 egg yolk in a stainless steel bowl. Whisk the egg yolks until united and heat until it reaches 160 F. Combine the egg yolks with the finished mousse.
- Cornstarch. This is kind of a last resort option as it will make your mousse more like a pudding. To do this, mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk per 1 cup of finished mousse. Add the cornstarch slurry to a small amount of strawberry puree; then heat until it thickens. Let it cool to room temperature before adding it to your mousse.
How long does it take for mousse to stand in the fridge?
For this mousse recipe it is ideal to let it rest in the refrigerator for 3-4 hours. You can check it out sooner and test that it is what you want.
What are the basic ingredients for mousse?
Mousse consists of just a few ingredients: the base, the aerator, the flavor enhancer and the thickener. For this recipe the basis is the Greek yogurt, the aerator the egg white, the flavor enhancer the strawberry puree and the honey and the thickener the cream.
More of our favorite strawberry recipes
I would love your feedback! If you make this high protein strawberry mousse recipe, do you leave a comment and a star rating below? Your feedback will be very helpful for SHK parents and other readers who are considering creating the recipe. Many Thanks!
- 1 Cup Strawberry puree 10-12 medium-sized strawberries
- 3 tablespoon honey
- 1 TL Lemon juice
- 1/2 Cup Greek yogurt, plain
- 1/2 Cup Whipped cream
- 2 medium protein
Beat the strawberries in a blender until smooth. Stir in honey. Put aside.
In a medium bowl, whisk egg white and lemon juice with a hand mixer until stiff peaks form.
In a stand mixer or other medium-sized bowl, whip the cream until stiff peaks form. Carefully fold in the Greek yogurt and strawberry puree.
Finally, very carefully fold in the beaten egg white, trying not to break the air bubbles. Place in the refrigerator for 3 hours or until it thickens and let it set.
Pour into individual containers and serve!