Protein-Packed Vanilla Bean Greek Yogurt Custard

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

Protein-Packed Vanilla Bean Greek Yogurt Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

A light yet satisfying custard blending velvety nonfat Greek yogurt with airy egg whites, aromatic vanilla bean, a touch of honey for natural sweetness, and a delightful swirl of almond butter and fresh blueberries. Enjoy a refreshing, protein-rich dish that perfectly complements a clean eating lifestyle.

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NUTRITION

333kcal
Protein
36.5g
Fat
9.3g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

3 large Egg Whites

1 tsp Vanilla Bean Extract

1 tsp Honey

1 tbsp Almond Butter

1/4 cup Blueberries

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PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a baked custard texture, or prepare a stovetop setup for a gently warmed custard.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt and egg whites until smooth and incorporated.

  • 3

    Stir in the vanilla bean extract and honey, ensuring even distribution of flavors.

  • 4

    Gently fold in the almond butter and blueberries, being careful not to break down the blueberries completely.

  • 5

    For a baked version: Pour the mixture into a small, oven-safe ramekin, place it in a baking dish, and add hot water to come halfway up the sides of the ramekin. Bake for about 25-30 minutes until the custard is set.

  • 6

    For a stovetop version: Pour the mixture into a non-stick saucepan and gently heat over low heat, stirring constantly until the custard thickens slightly but does not boil.

  • 7

    Allow the custard to cool slightly before serving. Enjoy warm or chilled.

Protein-Packed Vanilla Bean Greek Yogurt Custard

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

Protein-Packed Vanilla Bean Greek Yogurt Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

A light yet satisfying custard blending velvety nonfat Greek yogurt with airy egg whites, aromatic vanilla bean, a touch of honey for natural sweetness, and a delightful swirl of almond butter and fresh blueberries. Enjoy a refreshing, protein-rich dish that perfectly complements a clean eating lifestyle.

NUTRITION

333kcal
Protein
36.5g
Fat
9.3g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

3 large Egg Whites

1 tsp Vanilla Bean Extract

1 tsp Honey

1 tbsp Almond Butter

1/4 cup Blueberries

PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a baked custard texture, or prepare a stovetop setup for a gently warmed custard.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt and egg whites until smooth and incorporated.

  • 3

    Stir in the vanilla bean extract and honey, ensuring even distribution of flavors.

  • 4

    Gently fold in the almond butter and blueberries, being careful not to break down the blueberries completely.

  • 5

    For a baked version: Pour the mixture into a small, oven-safe ramekin, place it in a baking dish, and add hot water to come halfway up the sides of the ramekin. Bake for about 25-30 minutes until the custard is set.

  • 6

    For a stovetop version: Pour the mixture into a non-stick saucepan and gently heat over low heat, stirring constantly until the custard thickens slightly but does not boil.

  • 7

    Allow the custard to cool slightly before serving. Enjoy warm or chilled.