YOUR SOLIN GENERATED RECIPE
Strawberry Protein Mousse with Greek Yogurt and Walnuts
A light and airy mousse made by folding whipped egg whites into creamy Greek yogurt and fresh strawberry purée, finished with a satisfyingly toasted walnut crunch.
INGREDIENTS
1000g Nonfat Greek Yogurt
200g Pasteurized Egg Whites
150g English Walnuts
200g Fresh Strawberries
100g Fresh Blueberries
PREPARATION
Blend the strawberries in a high-speed blender until completely smooth.
Whip the pasteurized egg whites in a clean bowl until stiff peaks form.
Whisk the Greek yogurt and strawberry purée together in a large mixing bowl.
Gently fold the whipped egg whites into the yogurt mixture using a spatula to maintain the airy texture.
Transfer the mousse into serving bowls and chill in the refrigerator for at least thirty minutes.
Toast the walnuts in a dry skillet over medium heat until they become fragrant and golden.
Top the chilled mousse with fresh blueberries and the toasted walnuts before serving.