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

Whisked non-fat Greek yogurt and vanilla protein powder chilled into a light mousse, topped with fresh blueberries and a drizzle of velvety almond butter.

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NUTRITION

354kcal
Protein
41.4g
Fat
13.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1.5 tablespoons Almond Butter

0.25 cup Fresh Blueberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium mixing bowl, combine the non-fat Greek yogurt and the vanilla whey protein powder.

  • 2

    Whisk the mixture vigorously for approximately two minutes until the texture becomes light, airy, and well-incorporated.

  • 3

    Gently fold in half of the almond butter to create a marbled effect within the mousse.

  • 4

    Transfer the mousse into a glass ramekin or serving bowl and refrigerate for at least 30 minutes to allow the texture to set.

  • 5

    Before serving, top with the fresh blueberries and drizzle the remaining almond butter over the top.

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

Whisked non-fat Greek yogurt and vanilla protein powder chilled into a light mousse, topped with fresh blueberries and a drizzle of velvety almond butter.

NUTRITION

354kcal
Protein
41.4g
Fat
13.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1.5 tablespoons Almond Butter

0.25 cup Fresh Blueberries

PREPARATION

  • 1

    In a medium mixing bowl, combine the non-fat Greek yogurt and the vanilla whey protein powder.

  • 2

    Whisk the mixture vigorously for approximately two minutes until the texture becomes light, airy, and well-incorporated.

  • 3

    Gently fold in half of the almond butter to create a marbled effect within the mousse.

  • 4

    Transfer the mousse into a glass ramekin or serving bowl and refrigerate for at least 30 minutes to allow the texture to set.

  • 5

    Before serving, top with the fresh blueberries and drizzle the remaining almond butter over the top.