These high-protein cottage cheese mochi are soft, chewy and endlessly customizable. Wrapped in delicate rice paper and chilled until just firm, they make a light, no-bake dessert that feels like a treat while packing in plenty of protein — perfect with mango, coconut-almond or caramelized banana fillings.
Ingredients
- For the base (makes 9):
- 420 g (14.8 oz) firm block cottage cheese
- 120 g (4.2 oz) soft cottage cheese
- 210 g (7.4 oz / about 3/4 cup) Greek yogurt or sour cream
- 9 sheets of rice paper
- Cornstarch, for dusting
- Sweetener, to taste
- Vegetable oil, for the board
- Filling option 1: 50-70 g (1.8-2.5 oz) fresh mango + 40 g (1.4 oz) sugar-free mango or passion fruit jam
- Filling option 2: 30 g (1 oz) ground almonds + 2 tsp shredded coconut + 3 tbsp condensed milk
- Filling option 3: 1 tsp cocoa + 1.5 bananas + 2 tsp sugar (caramelize the sugar in a skillet and toss with the diced banana) + sugar-free caramel
Instructions
- Blend all base ingredients together, using an immersion blender if you like, until smooth.
- Dip a sheet of rice paper in water, drape it over a deep cup, spoon the filling of your choice into the center, add another spoonful of the cottage cheese mixture on top, and fold the paper over like a parcel; trim any excess.
- Place each mochi on a lightly oiled plastic board, dust with cornstarch, and freeze for 30-40 minutes.
Tips
- Work with one rice paper sheet at a time, as softened paper tears easily if left too long.
- Lightly oiling the board keeps the mochi from sticking and helps them hold their shape.
- Let the mochi soften for a few minutes after freezing for the best chewy texture.
Nutrition: per 100 g: 115 kcal, protein 8 g, fat 2 g, carbs 16.8 g
If you love cottage cheese desserts, try this Cottage Cheese Oat Pancake with Apple, the Berry Cottage Cheese Vatrushki or Light Baked Cottage Cheese Donuts. For more no-bake inspiration, browse Allrecipes and check nutrition basics at USDA.