How to Make Peanut Butter Protein Mousse
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In a mixing bowl, combine Greek yogurt, peanut butter, vanilla, collagen peptides, almond milk, and erythritol.
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Whip with electric mixer on high for 2–3 minutes until light and airy.
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Spoon mousse into 2 bowls or jars.
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Chill in fridge for 1 hour before serving.
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Top with a sprinkle of chopped peanuts or a dusting of cocoa if desired.
Pro Tips for Perfect Peanut Butter Protein Mousse
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of scoop unflavored collagen peptides, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Peanut Butter Protein Mousse?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Peanut Butter Protein Mousse?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for scoop unflavored collagen peptides?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.