Silky Greek Yogurt Protein Mousse with Bean Flour Chips

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

Silky Greek Yogurt Protein Mousse with Bean Flour Chips

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Bean Flour Chips

A luxuriously smooth Greek yogurt mousse elevated with a hint of cocoa and natural sweetness, paired with crispy, light bean flour chips for an unexpected yet delightful crunch. This dessert harmonizes tangy creaminess with a subtly nutty chip, balancing both flavors and textures in every spoonful.

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NUTRITION

457kcal
Protein
44.8g
Fat
4.3g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

270 grams Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Powder

2 tablespoons Honey

1 tablespoon Unsweetened Cocoa Powder

15 grams Bean Flour

1/2 teaspoon Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a mixing bowl, combine the Greek yogurt, whey protein powder, honey, and unsweetened cocoa powder. Whisk until the mixture is silky smooth and evenly blended.

  • 2

    Cover the bowl and chill the mousse in the refrigerator for at least 1 hour to let the flavors meld and the texture firm up.

  • 3

    For the bean flour chips, preheat your oven to 375°F (190°C). In a small bowl, mix together the bean flour and olive oil with a pinch of salt until a thin, pliable dough forms.

  • 4

    Roll the dough out between two sheets of parchment paper until very thin. Cut into chip-sized pieces.

  • 5

    Place the cut pieces on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until crisp. Keep an eye on them to avoid burning.

  • 6

    Allow the chips to cool to room temperature. Serve the chilled mousse with a side of crispy bean flour chips for a delightful textural contrast.

Silky Greek Yogurt Protein Mousse with Bean Flour Chips

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

Silky Greek Yogurt Protein Mousse with Bean Flour Chips

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Bean Flour Chips

A luxuriously smooth Greek yogurt mousse elevated with a hint of cocoa and natural sweetness, paired with crispy, light bean flour chips for an unexpected yet delightful crunch. This dessert harmonizes tangy creaminess with a subtly nutty chip, balancing both flavors and textures in every spoonful.

NUTRITION

457kcal
Protein
44.8g
Fat
4.3g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

270 grams Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Powder

2 tablespoons Honey

1 tablespoon Unsweetened Cocoa Powder

15 grams Bean Flour

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    In a mixing bowl, combine the Greek yogurt, whey protein powder, honey, and unsweetened cocoa powder. Whisk until the mixture is silky smooth and evenly blended.

  • 2

    Cover the bowl and chill the mousse in the refrigerator for at least 1 hour to let the flavors meld and the texture firm up.

  • 3

    For the bean flour chips, preheat your oven to 375°F (190°C). In a small bowl, mix together the bean flour and olive oil with a pinch of salt until a thin, pliable dough forms.

  • 4

    Roll the dough out between two sheets of parchment paper until very thin. Cut into chip-sized pieces.

  • 5

    Place the cut pieces on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until crisp. Keep an eye on them to avoid burning.

  • 6

    Allow the chips to cool to room temperature. Serve the chilled mousse with a side of crispy bean flour chips for a delightful textural contrast.