YOUR SOLIN GENERATED RECIPE
Tuna Protein Mousse with Cocoa and Almond Butter
A unique dessert that artfully combines the savory depth of water-packed tuna with the rich cocoa aroma and the creamy nutty essence of almond butter. This mousse is light, surprisingly balanced, and finished with a delicate froth from liquid egg whites, offering both a protein boost and an indulgent flavor experience.
INGREDIENTS
4 ounces Canned Tuna in Water (drained)
1.5 tablespoons Almond Butter
1 tablespoon Unsweetened Cocoa Powder
1/4 cup Liquid Egg Whites
PREPARATION
Drain the canned tuna thoroughly and place it into a medium-sized mixing bowl.
Add the almond butter and unsweetened cocoa powder to the tuna.
Pour in the liquid egg whites and mix all ingredients until well combined. For a smoother texture, blend with a hand blender or in a food processor until the mousse is light and airy.
Taste the mixture and, if desired, add a pinch of sweetener (optional) to balance the flavors. Ensure not to over-sweeten to keep the dessert profile innovative.
Chill the mousse in the refrigerator for at least 30 minutes to allow the flavors to meld together and the texture to firm up slightly.
Serve chilled as a low-calorie, high-protein dessert.