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Low-Cal Chocolate Raspberry Protein Mousse (Valentine’s Treat) - Light, Creamy, and High-Protein

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 1 cup fresh raspberries (plus extra for garnish)
  • 2–3 tablespoons granulated zero-calorie sweetener (erythritol, allulose, or stevia blend), to taste
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 ounce (about 14 g) dark chocolate, finely chopped
  • 2/3 cup nonfat plain Greek yogurt
  • 1 scoop (25–30 g) chocolate or vanilla whey protein powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon unflavored powdered gelatin (or 1 teaspoon agar-agar powder for a vegetarian option)
  • 3 tablespoons cold water (for blooming the gelatin)
  • Optional: a few drops almond extract or 1 teaspoon espresso powder for deeper chocolate flavor

Instructions
 

  • Bloom the gelatin: In a small bowl, sprinkle gelatin over cold water. Let it sit 5 minutes to absorb.
  • Warm and dissolve: Microwave the bloomed gelatin for 10–15 seconds until fully melted (or warm gently on the stove). Set aside to cool slightly.
  • Mash the raspberries: In a medium bowl, lightly mash the raspberries with 1 tablespoon sweetener. You want a saucy texture with some chunks left.
  • Mix the chocolate base: In another bowl, whisk Greek yogurt, protein powder, cocoa powder, remaining sweetener, vanilla, and salt until smooth. If using, add espresso powder or almond extract.
  • Melt the chocolate: Microwave the chopped dark chocolate in 15-second bursts, stirring between, until just melted and glossy.
  • Combine: Whisk the melted chocolate into the yogurt mixture until fully blended.
  • Add gelatin: While whisking, slowly stream the melted gelatin into the chocolate-yogurt mixture. Whisk until smooth and slightly thickened.
  • Fold in raspberries: Gently fold in the mashed raspberries, leaving pretty streaks or fully mixing—your call.
  • Chill: Spoon into 4 small glasses or ramekins. Refrigerate for at least 1 hour, or until set and mousse-like.
  • Serve: Top with extra raspberries. For a glossy finish, dust with a touch of cocoa or shave a little dark chocolate on top.