Greek Yogurt Protein Mousse with Egg White

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

Greek Yogurt Protein Mousse with Egg White

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Egg White

Whipped Greek yogurt and fluffy egg whites folded with dark cocoa and topped with fresh berries for a light, velvety finish.

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NUTRITION

299kcal
Protein
27.1g
Fat
10.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

3 tablespoons Liquid Egg Whites (pasteurized)

1.5 tablespoons Unsweetened Cocoa Powder

1.5 tablespoons Dark Chocolate Chips

1/2 cup Fresh Raspberries

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a clean glass or metal bowl, whisk the pasteurized liquid egg whites with a hand mixer until stiff peaks form.

  • 2

    In a separate medium bowl, stir together the non-fat Greek yogurt, unsweetened cocoa powder, monk fruit sweetener, and vanilla extract until the mixture is smooth and uniform.

  • 3

    Gently fold the whipped egg whites into the yogurt mixture using a rubber spatula, using a slow circular motion to keep the mousse light and airy.

  • 4

    Divide the mousse into serving bowls and refrigerate for at least 30 minutes to allow the texture to set.

  • 5

    Just before serving, top the mousse with the fresh raspberries and dark chocolate chips for a decadent finish.

Greek Yogurt Protein Mousse with Egg White

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

Greek Yogurt Protein Mousse with Egg White

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Egg White

Whipped Greek yogurt and fluffy egg whites folded with dark cocoa and topped with fresh berries for a light, velvety finish.

NUTRITION

299kcal
Protein
27.1g
Fat
10.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

3 tablespoons Liquid Egg Whites (pasteurized)

1.5 tablespoons Unsweetened Cocoa Powder

1.5 tablespoons Dark Chocolate Chips

1/2 cup Fresh Raspberries

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    In a clean glass or metal bowl, whisk the pasteurized liquid egg whites with a hand mixer until stiff peaks form.

  • 2

    In a separate medium bowl, stir together the non-fat Greek yogurt, unsweetened cocoa powder, monk fruit sweetener, and vanilla extract until the mixture is smooth and uniform.

  • 3

    Gently fold the whipped egg whites into the yogurt mixture using a rubber spatula, using a slow circular motion to keep the mousse light and airy.

  • 4

    Divide the mousse into serving bowls and refrigerate for at least 30 minutes to allow the texture to set.

  • 5

    Just before serving, top the mousse with the fresh raspberries and dark chocolate chips for a decadent finish.