YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Mousse with Crushed Walnuts
Creamy cottage cheese and pumpkin puree whipped with vanilla protein and egg whites, finished with a handful of toasted crushed walnuts.
INGREDIENTS
1 cup Low-fat Cottage Cheese (2%)
0.5 cup Canned Pumpkin Puree
2 tablespoons Pasteurized Liquid Egg Whites
15 grams Vanilla Whey Protein Powder
10 grams Walnuts
0.25 teaspoon Ground Cinnamon
PREPARATION
Place the cottage cheese, pumpkin puree, liquid egg whites, protein powder, and cinnamon into a high-speed blender or food processor.
Blend on high speed for approximately 60 seconds until the mixture is completely smooth and aerated.
Pour the mousse into a glass serving bowl and refrigerate for at least 30 minutes to allow the texture to set and thicken.
While the mousse chills, roughly chop the walnuts and place them in a small dry skillet over medium heat.
Toast the walnuts for 2-3 minutes, stirring frequently, until they are fragrant and golden brown.
Remove the mousse from the refrigerator and sprinkle the toasted walnuts over the top just before serving.