Protein Berry Yogurt Mousse

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

Protein Berry Yogurt Mousse

YOUR SOLIN GENERATED RECIPE

Protein Berry Yogurt Mousse

A fluffy whipped Greek yogurt mousse folded with fresh mixed berries and topped with toasted cinnamon oats for a satisfying crunch.

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NUTRITION

359kcal
Protein
40.2g
Fat
4.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.25 cup Pasteurized Egg Whites

0.5 cup Fresh Raspberries

3 tablespoons Rolled Oats

1 teaspoon Honey

0.5 tablespoon Chia Seeds

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PREPARATION

  • 1

    Place the rolled oats in a small dry skillet over medium heat and toast for 3-5 minutes until golden and fragrant, then set aside to cool.

  • 2

    In a clean glass or metal bowl, use a hand mixer to whip the pasteurized egg whites until stiff peaks form.

  • 3

    In a separate bowl, whisk together the Greek yogurt and honey until smooth.

  • 4

    Gently fold the whipped egg whites into the yogurt mixture using a spatula, being careful not to deflate the air, until a light mousse texture is achieved.

  • 5

    Gently stir in half of the fresh raspberries and the chia seeds.

  • 6

    Transfer the mousse to a serving bowl and top with the remaining berries and the toasted oats.

Protein Berry Yogurt Mousse

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

Protein Berry Yogurt Mousse

YOUR SOLIN GENERATED RECIPE

Protein Berry Yogurt Mousse

A fluffy whipped Greek yogurt mousse folded with fresh mixed berries and topped with toasted cinnamon oats for a satisfying crunch.

NUTRITION

359kcal
Protein
40.2g
Fat
4.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.25 cup Pasteurized Egg Whites

0.5 cup Fresh Raspberries

3 tablespoons Rolled Oats

1 teaspoon Honey

0.5 tablespoon Chia Seeds

PREPARATION

  • 1

    Place the rolled oats in a small dry skillet over medium heat and toast for 3-5 minutes until golden and fragrant, then set aside to cool.

  • 2

    In a clean glass or metal bowl, use a hand mixer to whip the pasteurized egg whites until stiff peaks form.

  • 3

    In a separate bowl, whisk together the Greek yogurt and honey until smooth.

  • 4

    Gently fold the whipped egg whites into the yogurt mixture using a spatula, being careful not to deflate the air, until a light mousse texture is achieved.

  • 5

    Gently stir in half of the fresh raspberries and the chia seeds.

  • 6

    Transfer the mousse to a serving bowl and top with the remaining berries and the toasted oats.