Blue Cheese Mousse
Cheese is very versatile–you can add it to almost anything. And today, I used blue cheese to make this blue cheese mousse.
Equipment
- Medium mixing bowl
- Fork or spoon
- Airtight storage container
- Plastic wrap
Ingredients
- ½ cup blue cheese crumbled, 60g
- ½ cup Greek yogurt non-fat, 120g
- ½ cup whipped cream cheese 115g
- 1 pinch freshly cracked black pepper to taste
Instructions
- Add the crumbled blue cheese, Greek yogurt, and whipped cream cheese to a medium mixing bowl.½ cup blue cheese, ½ cup Greek yogurt, ½ cup whipped cream cheese
- Stir with a fork or spoon until the mixture is smooth and evenly combined — about 1-2 minutes. Avoid overworking; stop as soon as no large lumps of blue cheese remain.
- Season with freshly cracked black pepper to taste.1 pinch freshly cracked black pepper
- Serve immediately or transfer to an airtight container, press plastic wrap directly onto the surface, and refrigerate for up to 4 days.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
Make-Ahead: The flavour actually deepens by day two, so making this a day ahead is ideal.
Freezing: Not recommended — the Greek yogurt separates upon thawing and the texture won't recover.
Substitution: If you only have regular yogurt, strain it through cheesecloth or a fine-mesh sieve for 30 minutes before using to match the thickness of Greek yogurt.
Pro Tip: Let the mousse sit at room temperature for 5 minutes before serving for an easier, silkier spread.
Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 3gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 43mgSodium: 292mgPotassium: 116mgFiber: 0.01gSugar: 2gVitamin A: 511IUCalcium: 144mgIron: 0.1mg
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