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Espresso Mousse THM-FP

Course Dessert
Cuisine American
Prep Time 10 minutes
Servings 2
Calories 110 kcal
Author Glenda Groff


  • 1/3 cup brewed coffee
  • 2 teaspoon unflavored gelatin
  • 1/3 cup almond milk or water
  • 1 cup fat-free cottage cheese
  • 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 1/2 teaspoon Espresso Powder
  • 1/4 teaspoon THM Vanilla Extract
  • 1 tablespoon THM Whey Protein Powder
  • pinch of salt
  • garnishes -- fat-free Greek yogurt flavored with THM Vanilla and Gentle Sweet Espresso Powder, sugar-free chocolate chips


  1. Soften the gelatin in the coffee for 5 minutes. In a blender cup, blend together milk, cottage cheese, sweetener, Espresso Powder, extract, protein powder, and salt until smooth. Heat gelatin in microwave for 25-30 seconds or until clear and syrupy. Blend gelatin with cottage cheese mixture. Pour into 2 single-serve dishes. Refrigerate until firm. Garnish with fat-free Greek Yogurt and a few sugar-free chocolate chips. 2 servings