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.

Greek Yogurt Protein Mousse with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Mixed Berries

Whisked Greek yogurt and vanilla protein folded into airy egg whites, served with a handful of juicy mixed berries.

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NUTRITION

354kcal
Protein
65.8g
Fat
1.3g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 scoops Vanilla Whey Protein Isolate

1/4 cup Pasteurized Egg Whites

1/2 cup Mixed Berries

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PREPARATION

  • 1

    In a large mixing bowl, combine the non-fat Greek yogurt and vanilla whey protein isolate, whisking until the mixture is completely smooth and no clumps remain.

  • 2

    In a separate clean, dry bowl, beat the pasteurized egg whites using a hand mixer or whisk until stiff peaks form.

  • 3

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

  • 4

    Divide the mousse into serving bowls and top with the fresh mixed berries.

  • 5

    Place in the refrigerator for at least 15 minutes to allow the mousse to set and chill before serving.

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.

Greek Yogurt Protein Mousse with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Mixed Berries

Whisked Greek yogurt and vanilla protein folded into airy egg whites, served with a handful of juicy mixed berries.

NUTRITION

354kcal
Protein
65.8g
Fat
1.3g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 scoops Vanilla Whey Protein Isolate

1/4 cup Pasteurized Egg Whites

1/2 cup Mixed Berries

PREPARATION

  • 1

    In a large mixing bowl, combine the non-fat Greek yogurt and vanilla whey protein isolate, whisking until the mixture is completely smooth and no clumps remain.

  • 2

    In a separate clean, dry bowl, beat the pasteurized egg whites using a hand mixer or whisk until stiff peaks form.

  • 3

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

  • 4

    Divide the mousse into serving bowls and top with the fresh mixed berries.

  • 5

    Place in the refrigerator for at least 15 minutes to allow the mousse to set and chill before serving.