Greek Yogurt Protein Mousse with Fresh Berries

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

Greek Yogurt Protein Mousse with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Fresh Berries

Whip Greek yogurt and vanilla protein with fluffy egg whites, then fold in fresh raspberries for a light, airy treat with a velvety finish.

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NUTRITION

336kcal
Protein
42.5g
Fat
9.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

3 tablespoons Pasteurized Egg Whites

1.1 tablespoons Almond Butter

0.5 cup Fresh Raspberries

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PREPARATION

  • 1

    Place the pasteurized egg whites in a clean, dry glass bowl and whisk vigorously until they form stiff, white peaks.

  • 2

    In a separate mixing bowl, stir together the Greek yogurt, vanilla protein powder, and almond butter until the mixture is completely smooth and combined.

  • 3

    Gently fold the whipped egg whites into the yogurt base using a rubber spatula, using a slow circular motion to maintain the airy volume of the mousse.

  • 4

    Spoon the mousse into a chilled glass or bowl and top with the fresh raspberries.

  • 5

    Serve immediately or refrigerate for 10 minutes to allow the mousse to set into a perfectly velvety texture.

Greek Yogurt Protein Mousse with Fresh Berries

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

Greek Yogurt Protein Mousse with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Fresh Berries

Whip Greek yogurt and vanilla protein with fluffy egg whites, then fold in fresh raspberries for a light, airy treat with a velvety finish.

NUTRITION

336kcal
Protein
42.5g
Fat
9.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

3 tablespoons Pasteurized Egg Whites

1.1 tablespoons Almond Butter

0.5 cup Fresh Raspberries

PREPARATION

  • 1

    Place the pasteurized egg whites in a clean, dry glass bowl and whisk vigorously until they form stiff, white peaks.

  • 2

    In a separate mixing bowl, stir together the Greek yogurt, vanilla protein powder, and almond butter until the mixture is completely smooth and combined.

  • 3

    Gently fold the whipped egg whites into the yogurt base using a rubber spatula, using a slow circular motion to maintain the airy volume of the mousse.

  • 4

    Spoon the mousse into a chilled glass or bowl and top with the fresh raspberries.

  • 5

    Serve immediately or refrigerate for 10 minutes to allow the mousse to set into a perfectly velvety texture.