Silky Greek Yogurt Protein Whip

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

Silky Greek Yogurt Protein Whip

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Whip

Pasteurized egg whites and non-fat Greek yogurt whipped with vanilla protein into a light, airy mousse with a velvety finish.

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NUTRITION

86kcal
Protein
23g
Fat
0.3g
Carbs
1.1g

SERVINGS

1 serving

INGREDIENTS

35g Liquid Egg Whites (pasteurized)

5g Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1/4 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the pasteurized liquid egg whites in a clean, oil-free glass or metal bowl.

  • 2

    Use a hand mixer to whip the egg whites on high speed until stiff peaks form.

  • 3

    In a separate small mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein isolate, and vanilla extract until a thick paste forms.

  • 4

    Gently fold one third of the whipped egg whites into the yogurt mixture to lighten the base.

  • 5

    Carefully fold in the remaining egg whites using a spatula until just combined, maintaining as much airy volume as possible.

  • 6

    Transfer the whip to a chilled glass and serve immediately for a velvety, cloud-like treat.

Silky Greek Yogurt Protein Whip

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

Silky Greek Yogurt Protein Whip

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Whip

Pasteurized egg whites and non-fat Greek yogurt whipped with vanilla protein into a light, airy mousse with a velvety finish.

NUTRITION

86kcal
Protein
23g
Fat
0.3g
Carbs
1.1g

SERVINGS

1 serving

INGREDIENTS

35g Liquid Egg Whites (pasteurized)

5g Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1/4 tsp Vanilla Extract

PREPARATION

  • 1

    Place the pasteurized liquid egg whites in a clean, oil-free glass or metal bowl.

  • 2

    Use a hand mixer to whip the egg whites on high speed until stiff peaks form.

  • 3

    In a separate small mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein isolate, and vanilla extract until a thick paste forms.

  • 4

    Gently fold one third of the whipped egg whites into the yogurt mixture to lighten the base.

  • 5

    Carefully fold in the remaining egg whites using a spatula until just combined, maintaining as much airy volume as possible.

  • 6

    Transfer the whip to a chilled glass and serve immediately for a velvety, cloud-like treat.