Greek Yogurt Protein Mousse with Raspberries

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

Greek Yogurt Protein Mousse with Raspberries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Raspberries

Whipped non-fat Greek yogurt folded with vanilla and topped with fresh raspberries for a light, airy treat with a tart sweetness.

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NUTRITION

93kcal
Protein
12.8g
Fat
0.7g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

125g Non-fat Greek Yogurt

25g Fresh Raspberries

1/2 teaspoon Vanilla Extract

Optional: 2 drops liquid stevia

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PREPARATION

  • 1

    Place the non-fat Greek yogurt in a small chilled mixing bowl.

  • 2

    Add the vanilla extract and a few drops of liquid stevia if extra sweetness is desired.

  • 3

    Using a hand whisk or a small electric frother, whip the yogurt vigorously for 1-2 minutes until it becomes light and aerated.

  • 4

    Gently fold in half of the raspberries, slightly mashing them to release their color.

  • 5

    Transfer the mousse to a serving glass and top with the remaining whole raspberries.

  • 6

    Chill in the refrigerator for 10 minutes before serving for the best texture.

Greek Yogurt Protein Mousse with Raspberries

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

Greek Yogurt Protein Mousse with Raspberries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Mousse with Raspberries

Whipped non-fat Greek yogurt folded with vanilla and topped with fresh raspberries for a light, airy treat with a tart sweetness.

NUTRITION

93kcal
Protein
12.8g
Fat
0.7g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

125g Non-fat Greek Yogurt

25g Fresh Raspberries

1/2 teaspoon Vanilla Extract

Optional: 2 drops liquid stevia

PREPARATION

  • 1

    Place the non-fat Greek yogurt in a small chilled mixing bowl.

  • 2

    Add the vanilla extract and a few drops of liquid stevia if extra sweetness is desired.

  • 3

    Using a hand whisk or a small electric frother, whip the yogurt vigorously for 1-2 minutes until it becomes light and aerated.

  • 4

    Gently fold in half of the raspberries, slightly mashing them to release their color.

  • 5

    Transfer the mousse to a serving glass and top with the remaining whole raspberries.

  • 6

    Chill in the refrigerator for 10 minutes before serving for the best texture.