Greek Yogurt Protein Mousse with Chickpea Cookie Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Mousse with Chickpea Cookie Crumble

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Chickpea Cookie Crumble

Enjoy a creamy, tangy Greek yogurt mousse layered with a crunchy, lightly spiced chickpea cookie crumble. This dessert offers a refreshing blend of textures and flavors with a hint of cinnamon and sweetness, making it a delightful treat that satisfies your cravings while keeping it light and protein-packed.

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NUTRITION

242kcal
Protein
24.7g
Fat
4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

40g Canned Chickpeas

2 tsp Almond Flour

1 tsp Honey

Pinch Cinnamon

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PREPARATION

  • 1

    Preheat the oven to 350°F (177°C) to lightly toast the chickpea crumble.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    In a small bowl, lightly mash the chickpeas with a fork until they are slightly broken but still retaining some texture.

  • 4

    Mix in the almond flour, a pinch of cinnamon, and honey into the mashed chickpeas. Spread the mixture onto a small baking sheet lined with parchment paper.

  • 5

    Bake for about 8-10 minutes until the crumble becomes crisp and lightly golden. Remove and let cool completely.

  • 6

    In a serving bowl, stir the Greek yogurt until smooth. For an extra silky mousse, you can blend it briefly.

  • 7

    Top the Greek yogurt with the cooled chickpea cookie crumble just before serving to maintain its crunch.

  • 8

    Enjoy immediately for the best texture contrast between the creamy mousse and crunchy crumble.

Greek Yogurt Protein Mousse with Chickpea Cookie Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Mousse with Chickpea Cookie Crumble

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Chickpea Cookie Crumble

Enjoy a creamy, tangy Greek yogurt mousse layered with a crunchy, lightly spiced chickpea cookie crumble. This dessert offers a refreshing blend of textures and flavors with a hint of cinnamon and sweetness, making it a delightful treat that satisfies your cravings while keeping it light and protein-packed.

NUTRITION

242kcal
Protein
24.7g
Fat
4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

40g Canned Chickpeas

2 tsp Almond Flour

1 tsp Honey

Pinch Cinnamon

PREPARATION

  • 1

    Preheat the oven to 350°F (177°C) to lightly toast the chickpea crumble.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    In a small bowl, lightly mash the chickpeas with a fork until they are slightly broken but still retaining some texture.

  • 4

    Mix in the almond flour, a pinch of cinnamon, and honey into the mashed chickpeas. Spread the mixture onto a small baking sheet lined with parchment paper.

  • 5

    Bake for about 8-10 minutes until the crumble becomes crisp and lightly golden. Remove and let cool completely.

  • 6

    In a serving bowl, stir the Greek yogurt until smooth. For an extra silky mousse, you can blend it briefly.

  • 7

    Top the Greek yogurt with the cooled chickpea cookie crumble just before serving to maintain its crunch.

  • 8

    Enjoy immediately for the best texture contrast between the creamy mousse and crunchy crumble.