Silky Greek Yogurt Protein Mousse

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

Silky Greek Yogurt Protein Mousse

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse

Whisk non-fat Greek yogurt with chocolate protein powder and cocoa until light and airy, then chill for a velvety finish.

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NUTRITION

224kcal
Protein
42.5g
Fat
1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Non-fat Greek Yogurt

0.5 scoop Chocolate Whey Protein Isolate

1 tablespoon Unsweetened Cocoa Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Sift in the chocolate protein powder and unsweetened cocoa to prevent any lumps.

  • 3

    Whisk the mixture vigorously for about two minutes until it becomes light and aerated.

  • 4

    Taste and add a drop of liquid stevia or monkfruit if you prefer a sweeter dessert.

  • 5

    Cover and refrigerate for at least 30 minutes to allow the mousse to develop a velvety texture.

Silky Greek Yogurt Protein Mousse

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

Silky Greek Yogurt Protein Mousse

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse

Whisk non-fat Greek yogurt with chocolate protein powder and cocoa until light and airy, then chill for a velvety finish.

NUTRITION

224kcal
Protein
42.5g
Fat
1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Non-fat Greek Yogurt

0.5 scoop Chocolate Whey Protein Isolate

1 tablespoon Unsweetened Cocoa Powder

PREPARATION

  • 1

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

  • 2

    Sift in the chocolate protein powder and unsweetened cocoa to prevent any lumps.

  • 3

    Whisk the mixture vigorously for about two minutes until it becomes light and aerated.

  • 4

    Taste and add a drop of liquid stevia or monkfruit if you prefer a sweeter dessert.

  • 5

    Cover and refrigerate for at least 30 minutes to allow the mousse to develop a velvety texture.