High-Protein Greek Yogurt Mousse with Egg Whites

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

High-Protein Greek Yogurt Mousse with Egg Whites

YOUR SOLIN GENERATED RECIPE

High-Protein Greek Yogurt Mousse with Egg Whites

Whisked Greek yogurt and fluffy egg whites folded with vanilla protein and fresh raspberries for a light, airy treat with a velvety finish.

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NUTRITION

312kcal
Protein
47.2g
Fat
5.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

120g Liquid Egg Whites (Pasteurized)

15g Vanilla Whey Protein Powder

60g Fresh Raspberries

7g Almond Butter

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PREPARATION

  • 1

    Whip the pasteurized liquid egg whites in a clean, dry bowl using a hand mixer until stiff peaks form.

  • 2

    Whisk together the Greek yogurt, vanilla protein powder, and almond butter in a separate large bowl until the mixture is smooth and creamy.

  • 3

    Gently fold the whipped egg whites into the yogurt mixture using a rubber spatula, being careful not to deflate the air, until just combined.

  • 4

    Transfer the mousse into a serving bowl and top with fresh raspberries.

  • 5

    Serve immediately for a soft texture or chill in the refrigerator for 30 minutes for a firmer, more set mousse.

High-Protein Greek Yogurt Mousse with Egg Whites

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

High-Protein Greek Yogurt Mousse with Egg Whites

YOUR SOLIN GENERATED RECIPE

High-Protein Greek Yogurt Mousse with Egg Whites

Whisked Greek yogurt and fluffy egg whites folded with vanilla protein and fresh raspberries for a light, airy treat with a velvety finish.

NUTRITION

312kcal
Protein
47.2g
Fat
5.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

120g Liquid Egg Whites (Pasteurized)

15g Vanilla Whey Protein Powder

60g Fresh Raspberries

7g Almond Butter

PREPARATION

  • 1

    Whip the pasteurized liquid egg whites in a clean, dry bowl using a hand mixer until stiff peaks form.

  • 2

    Whisk together the Greek yogurt, vanilla protein powder, and almond butter in a separate large bowl until the mixture is smooth and creamy.

  • 3

    Gently fold the whipped egg whites into the yogurt mixture using a rubber spatula, being careful not to deflate the air, until just combined.

  • 4

    Transfer the mousse into a serving bowl and top with fresh raspberries.

  • 5

    Serve immediately for a soft texture or chill in the refrigerator for 30 minutes for a firmer, more set mousse.