Silky 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.

Silky Greek Yogurt Protein Mousse with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Mixed Berries

Whipped non-fat Greek yogurt and vanilla protein isolate folded into a light, airy mousse and topped with juicy, tart berries.

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NUTRITION

550kcal
Protein
121g
Fat
2.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 scoops Whey Protein Isolate

0.6 cup Non-fat Greek Yogurt

3.5 tablespoons Pasteurized Liquid Egg Whites

1 teaspoon Mixed Berries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk the pasteurized liquid egg whites in a clean glass bowl until they form stiff, glossy peaks to create the base volume.

  • 2

    Combine the non-fat Greek yogurt and vanilla protein isolate in a separate mixing bowl, stirring until the mixture becomes a smooth, thick paste.

  • 3

    Gently fold the whipped egg whites into the yogurt and protein mixture using a silicone spatula, working in three batches to maintain the airy texture.

  • 4

    Transfer the mousse into a chilled serving glass and refrigerate for at least thirty minutes to allow the mousse to set firmly.

  • 5

    Garnish with a few mixed berries just before serving for a fresh, tart contrast to the creamy mousse.

Silky 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.

Silky Greek Yogurt Protein Mousse with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Mousse with Mixed Berries

Whipped non-fat Greek yogurt and vanilla protein isolate folded into a light, airy mousse and topped with juicy, tart berries.

NUTRITION

550kcal
Protein
121g
Fat
2.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 scoops Whey Protein Isolate

0.6 cup Non-fat Greek Yogurt

3.5 tablespoons Pasteurized Liquid Egg Whites

1 teaspoon Mixed Berries

PREPARATION

  • 1

    Whisk the pasteurized liquid egg whites in a clean glass bowl until they form stiff, glossy peaks to create the base volume.

  • 2

    Combine the non-fat Greek yogurt and vanilla protein isolate in a separate mixing bowl, stirring until the mixture becomes a smooth, thick paste.

  • 3

    Gently fold the whipped egg whites into the yogurt and protein mixture using a silicone spatula, working in three batches to maintain the airy texture.

  • 4

    Transfer the mousse into a chilled serving glass and refrigerate for at least thirty minutes to allow the mousse to set firmly.

  • 5

    Garnish with a few mixed berries just before serving for a fresh, tart contrast to the creamy mousse.