Creamy Greek Yogurt Protein Mousse

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

Creamy Greek Yogurt Protein Mousse

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Mousse

Whipped non-fat Greek yogurt folded with vanilla protein and dark cocoa for a light, airy treat with a velvety finish.

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NUTRITION

174kcal
Protein
31.2g
Fat
2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 tablespoon Unsweetened Cocoa Powder

1 teaspoon Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the chilled non-fat Greek yogurt into a medium-sized mixing bowl.

  • 2

    Sift the vanilla whey protein isolate and unsweetened cocoa powder into the bowl to ensure there are no lumps.

  • 3

    Add the monk fruit sweetener to the mixture.

  • 4

    Using a hand mixer or a vigorous whisk, beat the ingredients together for 2 to 3 minutes until the mixture becomes light and aerated.

  • 5

    Transfer the mousse into a glass ramekin and refrigerate for at least 15 minutes to allow the texture to set into a thick, velvety consistency before serving.

Creamy Greek Yogurt Protein Mousse

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

Creamy Greek Yogurt Protein Mousse

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Mousse

Whipped non-fat Greek yogurt folded with vanilla protein and dark cocoa for a light, airy treat with a velvety finish.

NUTRITION

174kcal
Protein
31.2g
Fat
2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 tablespoon Unsweetened Cocoa Powder

1 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

    Place the chilled non-fat Greek yogurt into a medium-sized mixing bowl.

  • 2

    Sift the vanilla whey protein isolate and unsweetened cocoa powder into the bowl to ensure there are no lumps.

  • 3

    Add the monk fruit sweetener to the mixture.

  • 4

    Using a hand mixer or a vigorous whisk, beat the ingredients together for 2 to 3 minutes until the mixture becomes light and aerated.

  • 5

    Transfer the mousse into a glass ramekin and refrigerate for at least 15 minutes to allow the texture to set into a thick, velvety consistency before serving.