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.

Greek Yogurt Protein Mousse with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Mixed Berries

Whipped Greek yogurt and vanilla protein powder folded with juicy mixed berries and topped with slivered almonds for a satisfying crunch.

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NUTRITION

338kcal
Protein
41.5g
Fat
7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 cup Mixed Berries

1 tablespoon Slivered Almonds

1 teaspoon Chia Seeds

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PREPARATION

  • 1

    Whisk the Greek yogurt and vanilla protein powder in a bowl until the mixture is light and airy.

  • 2

    Gently fold in half of the mixed berries to incorporate their juices.

  • 3

    Spoon the mousse into a glass and top with the remaining berries, almonds, and chia seeds.

  • 4

    Let the mousse rest in the fridge for ten minutes to achieve a thick, velvet-like consistency.

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.

Greek Yogurt Protein Mousse with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Mixed Berries

Whipped Greek yogurt and vanilla protein powder folded with juicy mixed berries and topped with slivered almonds for a satisfying crunch.

NUTRITION

338kcal
Protein
41.5g
Fat
7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 cup Mixed Berries

1 tablespoon Slivered Almonds

1 teaspoon Chia Seeds

PREPARATION

  • 1

    Whisk the Greek yogurt and vanilla protein powder in a bowl until the mixture is light and airy.

  • 2

    Gently fold in half of the mixed berries to incorporate their juices.

  • 3

    Spoon the mousse into a glass and top with the remaining berries, almonds, and chia seeds.

  • 4

    Let the mousse rest in the fridge for ten minutes to achieve a thick, velvet-like consistency.