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 non-fat Greek yogurt folded with vanilla protein and topped with juicy mixed berries and toasted walnuts for a velvety finish.

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NUTRITION

364kcal
Protein
41.4g
Fat
11.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

1/2 cup Mixed Berries

1 tbsp Chia Seeds

1 tbsp Crushed Walnuts

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PREPARATION

  • 1

    Combine the Greek yogurt and vanilla protein powder in a small mixing bowl.

  • 2

    Whisk the mixture vigorously for two minutes until it reaches a light, mousse-like consistency.

  • 3

    Gently fold in the chia seeds and let the mixture rest for five minutes to thicken.

  • 4

    Transfer the mousse to a chilled glass and top with mixed berries and crushed walnuts.

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 non-fat Greek yogurt folded with vanilla protein and topped with juicy mixed berries and toasted walnuts for a velvety finish.

NUTRITION

364kcal
Protein
41.4g
Fat
11.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

1/2 cup Mixed Berries

1 tbsp Chia Seeds

1 tbsp Crushed Walnuts

PREPARATION

  • 1

    Combine the Greek yogurt and vanilla protein powder in a small mixing bowl.

  • 2

    Whisk the mixture vigorously for two minutes until it reaches a light, mousse-like consistency.

  • 3

    Gently fold in the chia seeds and let the mixture rest for five minutes to thicken.

  • 4

    Transfer the mousse to a chilled glass and top with mixed berries and crushed walnuts.