Greek Yogurt Protein Mousse with Almond Butter

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

Greek Yogurt Protein Mousse with Almond Butter

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Almond Butter

Whipped Greek yogurt blended with chocolate protein and cocoa, finished with a swirl of velvety almond butter.

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NUTRITION

286kcal
Protein
33.5g
Fat
10.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

12g Chocolate Whey Protein Isolate

16g Almond Butter

5g Unsweetened Cocoa Powder

60g Fresh Raspberries

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PREPARATION

  • 1

    In a medium mixing bowl, combine the nonfat Greek yogurt and chocolate whey protein isolate.

  • 2

    Sift in the unsweetened cocoa powder and add monk fruit sweetener to taste.

  • 3

    Use a hand whisk or electric mixer to beat the mixture until it becomes light and airy.

  • 4

    Gently fold in half of the almond butter to create ribbons throughout the mousse.

  • 5

    Transfer to a serving bowl and top with fresh raspberries and the remaining almond butter.

  • 6

    Chill in the refrigerator for at least 15 minutes for a firmer, more indulgent texture.

Greek Yogurt Protein Mousse with Almond Butter

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

Greek Yogurt Protein Mousse with Almond Butter

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Almond Butter

Whipped Greek yogurt blended with chocolate protein and cocoa, finished with a swirl of velvety almond butter.

NUTRITION

286kcal
Protein
33.5g
Fat
10.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

12g Chocolate Whey Protein Isolate

16g Almond Butter

5g Unsweetened Cocoa Powder

60g Fresh Raspberries

PREPARATION

  • 1

    In a medium mixing bowl, combine the nonfat Greek yogurt and chocolate whey protein isolate.

  • 2

    Sift in the unsweetened cocoa powder and add monk fruit sweetener to taste.

  • 3

    Use a hand whisk or electric mixer to beat the mixture until it becomes light and airy.

  • 4

    Gently fold in half of the almond butter to create ribbons throughout the mousse.

  • 5

    Transfer to a serving bowl and top with fresh raspberries and the remaining almond butter.

  • 6

    Chill in the refrigerator for at least 15 minutes for a firmer, more indulgent texture.