Silky Greek Yogurt Protein Mousse with Mixed 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 Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Mixed Berries

Whisked Greek yogurt and vanilla protein chilled until set, topped with mixed berries and a velvety almond butter drizzle.

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NUTRITION

260kcal
Protein
30.5g
Fat
5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

12g Vanilla Protein Powder

0.8 cup Mixed Berries

0.5 tbsp Almond Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine the Greek yogurt and vanilla protein powder.

  • 2

    Whisk vigorously until the mixture is completely smooth and light.

  • 3

    Fold in half of the berries gently to incorporate.

  • 4

    Transfer to a serving glass and top with the remaining berries.

  • 5

    Finish with a drizzle of almond butter and serve immediately or chill for 15 minutes for a firmer texture.

Silky Greek Yogurt Protein Mousse with Mixed 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 Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Mixed Berries

Whisked Greek yogurt and vanilla protein chilled until set, topped with mixed berries and a velvety almond butter drizzle.

NUTRITION

260kcal
Protein
30.5g
Fat
5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

12g Vanilla Protein Powder

0.8 cup Mixed Berries

0.5 tbsp Almond Butter

PREPARATION

  • 1

    In a small bowl, combine the Greek yogurt and vanilla protein powder.

  • 2

    Whisk vigorously until the mixture is completely smooth and light.

  • 3

    Fold in half of the berries gently to incorporate.

  • 4

    Transfer to a serving glass and top with the remaining berries.

  • 5

    Finish with a drizzle of almond butter and serve immediately or chill for 15 minutes for a firmer texture.