High-Protein Cheesecake Mousse

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

High-Protein Cheesecake Mousse

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake Mousse

Whipped Greek yogurt and Neufchatel cheese blended with vanilla protein, finished with fresh blueberries and toasted quinoa for a delightful crunch.

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NUTRITION

359kcal
Protein
40.3g
Fat
10.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 ounces Neufchatel Cheese

0.5 scoop Vanilla Whey Protein Powder

0.5 cup fresh Blueberries

1 tablespoon toasted Quinoa

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Soften the Neufchatel cheese at room temperature and whisk in a bowl until completely smooth.

  • 2

    Stir in the non-fat Greek yogurt and vanilla extract until the mixture is well combined and creamy.

  • 3

    Gently fold in the vanilla whey protein powder using a spatula to keep the mousse light and fluffy.

  • 4

    Spoon the mixture into a glass and chill in the refrigerator for thirty minutes to allow it to firm up.

  • 5

    In a small dry pan, toast the cooked quinoa over medium heat until golden and crisp, then sprinkle over the mousse along with the blueberries.

High-Protein Cheesecake Mousse

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

High-Protein Cheesecake Mousse

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake Mousse

Whipped Greek yogurt and Neufchatel cheese blended with vanilla protein, finished with fresh blueberries and toasted quinoa for a delightful crunch.

NUTRITION

359kcal
Protein
40.3g
Fat
10.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 ounces Neufchatel Cheese

0.5 scoop Vanilla Whey Protein Powder

0.5 cup fresh Blueberries

1 tablespoon toasted Quinoa

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Soften the Neufchatel cheese at room temperature and whisk in a bowl until completely smooth.

  • 2

    Stir in the non-fat Greek yogurt and vanilla extract until the mixture is well combined and creamy.

  • 3

    Gently fold in the vanilla whey protein powder using a spatula to keep the mousse light and fluffy.

  • 4

    Spoon the mixture into a glass and chill in the refrigerator for thirty minutes to allow it to firm up.

  • 5

    In a small dry pan, toast the cooked quinoa over medium heat until golden and crisp, then sprinkle over the mousse along with the blueberries.