Creamy Tofu Berry Protein Mousse

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

Creamy Tofu Berry Protein Mousse

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Berry Protein Mousse

A blended mousse made with silken tofu, Greek yogurt, and fresh raspberries, whipped into a velvety smooth texture.

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NUTRITION

348kcal
Protein
41.4g
Fat
5.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

175g Silken Tofu

175g Nonfat Greek Yogurt

15g Vanilla Whey Isolate

125g Fresh Raspberries

10g Maple Syrup

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain any excess water from the silken tofu package.

  • 2

    Place the tofu, Greek yogurt, vanilla protein powder, maple syrup, and vanilla extract into a high-speed blender or food processor.

  • 3

    Blend on high until the mixture is completely uniform and aerated.

  • 4

    Add 100g of the raspberries to the blender and pulse 3-5 times until the berries are incorporated but small flecks remain.

  • 5

    Pour the mousse into a serving bowl or individual ramekins.

  • 6

    Chill in the refrigerator for at least 30 minutes to allow the texture to firm up.

  • 7

    Garnish with the remaining 25g of fresh raspberries before serving.

Creamy Tofu Berry Protein Mousse

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

Creamy Tofu Berry Protein Mousse

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Berry Protein Mousse

A blended mousse made with silken tofu, Greek yogurt, and fresh raspberries, whipped into a velvety smooth texture.

NUTRITION

348kcal
Protein
41.4g
Fat
5.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

175g Silken Tofu

175g Nonfat Greek Yogurt

15g Vanilla Whey Isolate

125g Fresh Raspberries

10g Maple Syrup

1 tsp Vanilla Extract

PREPARATION

  • 1

    Drain any excess water from the silken tofu package.

  • 2

    Place the tofu, Greek yogurt, vanilla protein powder, maple syrup, and vanilla extract into a high-speed blender or food processor.

  • 3

    Blend on high until the mixture is completely uniform and aerated.

  • 4

    Add 100g of the raspberries to the blender and pulse 3-5 times until the berries are incorporated but small flecks remain.

  • 5

    Pour the mousse into a serving bowl or individual ramekins.

  • 6

    Chill in the refrigerator for at least 30 minutes to allow the texture to firm up.

  • 7

    Garnish with the remaining 25g of fresh raspberries before serving.