Naturally sweet and amazingly creamy, this High Protein Strawberry Mousse tastes like homemade strawberry ice cream with a boost of protein to keep you satisfied!
How to Make Strawberry Mousse
Mouse is a light and airy dessert – different than thick and creamy pudding, or custard, and definitely different than jello. Although it has components of all of these, the key is the whipping of ingredients to incorporate lots of air.
This mousse recipe has fresh strawberries as the base which is just a simple puree combining strawberries and honey. After your puree is made, you will whip both the egg whites and the heavy cream separately until they reach stiff peaks.
Most mousse recipes don’t add yogurt, but I wanted to boost the nutrition in this recipe and so it makes the perfect ingredient for that purpose.
After everything has been mixed separately, you will gently fold it all together. SO GENTLY!! You don’t want to break the air bubbles that make this mousse light, airy and deliciously smooth.
The last step is to refrigerate to let it set. Then serve it will fresh strawberries on top!
Where Does the Protein in Strawberry Mousse Come From?
This recipe doesn’t have protein powders, but uses whole foods that are naturally high in protein! The two protein sources are egg whites and Greek yogurt. Both of these not only contribute protein, but also give this mousse an amazing texture!
The egg whites make it airy and fluffy, and the Greek yogurt makes it creamy. Soooo good.
How Do I Thicken Mousse?
What if your mousse just isn’t as thick as you would like and you want to make it thicker? First, there are a few reasons that your mousse might be too runny:
- The egg whites didn’t set properly. You want to beat your egg whites until they form a stiff peak. It can be tricky to tell the difference between soft peaks and stiff peaks. A stiff peak will stand straight up when you pull the mixture up. A soft peak will tend to flop over.
- Cream wasn’t beat long enough. The same concept applies here as with the egg whites. Make sure you are beating it to the stiff peak stage.
- The mousse gets overmixed. When you are folding the ingredients together, make sure you fold gently just until combined. If you stir or fold too much, it will break the air bubbles from the egg whites and your mousse could get a bit runny.
If you followed the recipe and none of those things are a problem in your mousse, there are a couple of options you can try to add thickening to the mousse.
- Egg yolks. Egg yolks have a very strong thickening power and can be added to mouse to make it thicker. To do this, bring a pot half filled with water to a boil. Add 1 egg yolk to a stainless-steel bowl for each cup of finished mousse. Whisk the egg yolks until combined and heat them until they reach 160 F. Combine the egg yolks with the finished mousse.
- Cornstarch. This is kind of a last option because it will turn your mousse into more of a pudding. To do this, mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for every 1 cup of finished mousse. Add the cornstarch slurry to a small amount of strawberry puree; then heat it until it thickens. Let it cool to room temperature before adding to your mousse.
How Long Does Mousse Take to Set in the Fridge?
For this mousse recipe, the ideal time is to let it set in the fridge for about 3-4 hours. You can check it earlier and test if it has set to your preference.
What Are the Basic Ingredients for Mousse?
Mousse is made up of just a few ingredients: the base, the aerator, the flavor enhancer, and the thickener. For this recipe, the base is the Greek yogurt, the aerator is the egg whites, the flavor enhancer is the strawberry puree and honey, and the thickener is heavy cream.
More of Our Favorite Strawberry Recipes
I WOULD LOVE YOUR FEEDBACK! If you make this High Protein Strawberry Mousse recipe, will you leave a comment and star rating below? Your feedback is super helpful for SHK parents and other readers who are thinking about making the recipe. Thank you!
- 1 cup strawberry puree 10-12 medium strawberries
- 3 tbsp honey
- 1 tsp lemon juice
- 1/2 cup Greek yogurt, plain
- 1/2 cup heavy cream
- 2 medium egg whites
Blend strawberries in a blender until smooth. Stir in honey. Set aside.
In a medium bowl, whisk egg whites with lemon juice with a hand mixer until they form stiff peaks.
In a stand mixer or another medium bowl, whip heavy cream until stiff peaks form. Gently fold in Greek yogurt and strawberry puree.
Lastly, very gently fold in whipped egg whites trying not to break the air bubbles. Place in the fridge for 3 hours or until thickened and set.
Spoon into individual containers and serve!