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

Whip Greek yogurt with chocolate protein and cocoa, then swirl in almond butter for a decadent, velvety texture.

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NUTRITION

334kcal
Protein
40.2g
Fat
15.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

15 grams Whey Protein Isolate

1.5 tablespoons Almond Butter

1 tablespoon Unsweetened Cocoa Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Add the nonfat Greek yogurt to a small mixing bowl.

  • 2

    Sift in the cocoa powder and whey protein isolate to ensure there are no clumps.

  • 3

    Use a whisk or a hand mixer to whip the mixture for one to two minutes until it becomes light and airy.

  • 4

    Gently fold in the almond butter, leaving some streaks for a marbled effect.

  • 5

    Serve immediately or chill in the refrigerator for thirty minutes for a firmer mousse 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

Whip Greek yogurt with chocolate protein and cocoa, then swirl in almond butter for a decadent, velvety texture.

NUTRITION

334kcal
Protein
40.2g
Fat
15.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

15 grams Whey Protein Isolate

1.5 tablespoons Almond Butter

1 tablespoon Unsweetened Cocoa Powder

PREPARATION

  • 1

    Add the nonfat Greek yogurt to a small mixing bowl.

  • 2

    Sift in the cocoa powder and whey protein isolate to ensure there are no clumps.

  • 3

    Use a whisk or a hand mixer to whip the mixture for one to two minutes until it becomes light and airy.

  • 4

    Gently fold in the almond butter, leaving some streaks for a marbled effect.

  • 5

    Serve immediately or chill in the refrigerator for thirty minutes for a firmer mousse consistency.