Silky Greek Yogurt Protein Mousse with Berries

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

Silky Greek Yogurt Protein Mousse with Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Berries

Whisked non-fat Greek yogurt and vanilla protein powder folded with almond butter and topped with fresh raspberries for a finish that is incredibly velvety.

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NUTRITION

359kcal
Protein
33.5g
Fat
15.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1.5 tablespoons Almond Butter

1 cup Fresh Raspberries

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PREPARATION

  • 1

    Place the non-fat Greek yogurt in a medium mixing bowl.

  • 2

    Sift the vanilla protein powder into the yogurt to ensure a smooth, clump-free texture.

  • 3

    Add the almond butter and whisk vigorously for two minutes until the mixture becomes light and airy.

  • 4

    Gently fold in half of the fresh raspberries, lightly pressing them to swirl the juices into the mousse.

  • 5

    Transfer the mixture into a chilled glass or bowl and top with the remaining whole raspberries.

  • 6

    Let the mousse rest in the refrigerator for 10 minutes to allow the flavors to meld and the texture to set.

Silky Greek Yogurt Protein Mousse with Berries

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

Silky Greek Yogurt Protein Mousse with Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Berries

Whisked non-fat Greek yogurt and vanilla protein powder folded with almond butter and topped with fresh raspberries for a finish that is incredibly velvety.

NUTRITION

359kcal
Protein
33.5g
Fat
15.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1.5 tablespoons Almond Butter

1 cup Fresh Raspberries

PREPARATION

  • 1

    Place the non-fat Greek yogurt in a medium mixing bowl.

  • 2

    Sift the vanilla protein powder into the yogurt to ensure a smooth, clump-free texture.

  • 3

    Add the almond butter and whisk vigorously for two minutes until the mixture becomes light and airy.

  • 4

    Gently fold in half of the fresh raspberries, lightly pressing them to swirl the juices into the mousse.

  • 5

    Transfer the mixture into a chilled glass or bowl and top with the remaining whole raspberries.

  • 6

    Let the mousse rest in the refrigerator for 10 minutes to allow the flavors to meld and the texture to set.