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Blueberry and Almond Protein Mousse Recipe


Atkins Blueberry and Almond Protein Mousse
5.1g
Glucides nets Atkins™
Prep Time: 15 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.4g

Protein

20g

Fat

1.1g

Fiber

224.3kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
  • 1/3 tsp Almond Extract
  • 4 Tbsp Cream Cheese, original
  • 1 scoop (1 scoop= 31 g) Quest Vanilla Milkshake Protein Powder
  • 1 cup Blueberries, fresh
  • 1/4 cup, sliced Almonds

DIRECTIONS

  1. In a medium bowl with an electric mixer, whip the heavy cream with the almond extract until doubled in volume.
  2. In a separate bowl, use a fork to blend together the softened cream cheese and protein powder until a smooth dough forms. 
  3. Add 1/3 of the whipped cream to the cream cheese mixture, blending with the mixer until smooth. Gently add another 3rd of the whipped cream folding it into the mixture until well blended.  Add the final 3rd of the whipped cream, folding until fully incorporated.  Measure 1/3 cup into each of 6 serving bowls, cover with plastic wrap and refrigerate until ready to serve.
  4. To toast the almonds, place them on a sheet pan and toast for 3-5 minutes at 350°F.  Sprinkle each bowl with about 2 tablespoons blueberries and 2 teaspoons sliced almonds before serving.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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