Creamy Walnut Protein Mousse with Beet Swirl

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

Creamy Walnut Protein Mousse with Beet Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Walnut Protein Mousse with Beet Swirl

Enjoy a rich and velvety walnut-infused mousse accented with a delicate beet swirl. This dessert balances the creamy texture of egg-based mousse with the natural sweetness of nonfat Greek yogurt and roasted beets, resulting in an indulgent yet wholesome treat that delivers a robust protein punch with every bite.

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NUTRITION

759kcal
Protein
58g
Fat
41.9g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

4 large Egg Whites

1/2 cup chopped Walnuts

1 cup Nonfat Greek Yogurt

1 medium Beet

1 tbsp Maple Syrup

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the whole beet in foil and roast for about 40 minutes until tender. Once cooled, peel and puree the beet in a blender until smooth; set aside.

  • 2

    In a mixing bowl, combine the 2 whole eggs and 4 egg whites. Whisk vigorously until slightly frothy.

  • 3

    Add the nonfat Greek yogurt and maple syrup to the egg mixture. Continue whisking until fully smooth.

  • 4

    Fold in the chopped walnuts, keeping some aside for garnish if desired.

  • 5

    Gently stir in the fresh lemon juice to brighten the flavor. Reserve a small portion of the mousse in a separate bowl.

  • 6

    Layer the mousse into serving dishes. Spoon the beet puree over part of the mousse and use a skewer or knife to create a marbled, swirling effect.

  • 7

    Chill in the refrigerator for at least 2 hours before serving to allow the mousse to set.

  • 8

    Before serving, optionally sprinkle a few extra chopped walnuts on top for added texture and garnish.

Creamy Walnut Protein Mousse with Beet Swirl

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

Creamy Walnut Protein Mousse with Beet Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Walnut Protein Mousse with Beet Swirl

Enjoy a rich and velvety walnut-infused mousse accented with a delicate beet swirl. This dessert balances the creamy texture of egg-based mousse with the natural sweetness of nonfat Greek yogurt and roasted beets, resulting in an indulgent yet wholesome treat that delivers a robust protein punch with every bite.

NUTRITION

759kcal
Protein
58g
Fat
41.9g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

4 large Egg Whites

1/2 cup chopped Walnuts

1 cup Nonfat Greek Yogurt

1 medium Beet

1 tbsp Maple Syrup

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the whole beet in foil and roast for about 40 minutes until tender. Once cooled, peel and puree the beet in a blender until smooth; set aside.

  • 2

    In a mixing bowl, combine the 2 whole eggs and 4 egg whites. Whisk vigorously until slightly frothy.

  • 3

    Add the nonfat Greek yogurt and maple syrup to the egg mixture. Continue whisking until fully smooth.

  • 4

    Fold in the chopped walnuts, keeping some aside for garnish if desired.

  • 5

    Gently stir in the fresh lemon juice to brighten the flavor. Reserve a small portion of the mousse in a separate bowl.

  • 6

    Layer the mousse into serving dishes. Spoon the beet puree over part of the mousse and use a skewer or knife to create a marbled, swirling effect.

  • 7

    Chill in the refrigerator for at least 2 hours before serving to allow the mousse to set.

  • 8

    Before serving, optionally sprinkle a few extra chopped walnuts on top for added texture and garnish.