Greek Yogurt Protein Mousse with Almond Butter

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

Greek Yogurt Protein Mousse with Almond Butter

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Almond Butter

Whisked Greek yogurt and vanilla protein powder folded with creamy almond butter and topped with fresh blackberries for a silky finish.

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NUTRITION

339kcal
Protein
40g
Fat
15.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1.5 tablespoons Almond Butter

30g Fresh Blackberries

1 teaspoon Unsweetened Cocoa Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the non-fat Greek yogurt into a medium-sized chilled mixing bowl.

  • 2

    Add the vanilla protein powder and cocoa powder to the yogurt.

  • 3

    Using a whisk or a silicone spatula, vigorously fold the powder into the yogurt until the texture becomes light, airy, and completely smooth.

  • 4

    Gently swirl the almond butter into the mousse, leaving visible ribbons of nut butter for a marbled effect.

  • 5

    Transfer the mousse to a serving glass and top with fresh blackberries.

  • 6

    Serve immediately or refrigerate for 15 minutes for a firmer, more mousse-like consistency.

Greek Yogurt Protein Mousse with Almond Butter

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

Greek Yogurt Protein Mousse with Almond Butter

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Almond Butter

Whisked Greek yogurt and vanilla protein powder folded with creamy almond butter and topped with fresh blackberries for a silky finish.

NUTRITION

339kcal
Protein
40g
Fat
15.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1.5 tablespoons Almond Butter

30g Fresh Blackberries

1 teaspoon Unsweetened Cocoa Powder

PREPARATION

  • 1

    Place the non-fat Greek yogurt into a medium-sized chilled mixing bowl.

  • 2

    Add the vanilla protein powder and cocoa powder to the yogurt.

  • 3

    Using a whisk or a silicone spatula, vigorously fold the powder into the yogurt until the texture becomes light, airy, and completely smooth.

  • 4

    Gently swirl the almond butter into the mousse, leaving visible ribbons of nut butter for a marbled effect.

  • 5

    Transfer the mousse to a serving glass and top with fresh blackberries.

  • 6

    Serve immediately or refrigerate for 15 minutes for a firmer, more mousse-like consistency.