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

Enjoy a smooth and creamy Greek yogurt custard that’s enriched with protein-packed egg whites, a hint of natural almond butter, and the sweetness of banana, all elevated with aromatic vanilla bean extract. This velvety custard is a versatile meal that can be enjoyed for breakfast, lunch, or dinner, offering balanced macros and a satisfying texture.

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NUTRITION

335kcal
Protein
37.5g
Fat
9.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 large Egg Whites (99g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Almond Butter (16g)

1/2 medium Banana (50g)

1/2 tsp Vanilla Bean Extract (2.5g)

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PREPARATION

  • 1

    In a mixing bowl, combine the nonfat Greek yogurt and egg whites. Whisk together until smooth.

  • 2

    Add the unsweetened almond milk and vanilla bean extract to the mixture, stirring gently until incorporated.

  • 3

    Fold in the almond butter, ensuring it is evenly distributed throughout the custard base.

  • 4

    Mash the half banana lightly with a fork and stir it into the mixture, adding natural sweetness and creaminess.

  • 5

    Pour the custard into a serving bowl or individual ramekins and serve immediately, or chill in the refrigerator for 30 minutes for a firmer texture.

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

Enjoy a smooth and creamy Greek yogurt custard that’s enriched with protein-packed egg whites, a hint of natural almond butter, and the sweetness of banana, all elevated with aromatic vanilla bean extract. This velvety custard is a versatile meal that can be enjoyed for breakfast, lunch, or dinner, offering balanced macros and a satisfying texture.

NUTRITION

335kcal
Protein
37.5g
Fat
9.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 large Egg Whites (99g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Almond Butter (16g)

1/2 medium Banana (50g)

1/2 tsp Vanilla Bean Extract (2.5g)

PREPARATION

  • 1

    In a mixing bowl, combine the nonfat Greek yogurt and egg whites. Whisk together until smooth.

  • 2

    Add the unsweetened almond milk and vanilla bean extract to the mixture, stirring gently until incorporated.

  • 3

    Fold in the almond butter, ensuring it is evenly distributed throughout the custard base.

  • 4

    Mash the half banana lightly with a fork and stir it into the mixture, adding natural sweetness and creaminess.

  • 5

    Pour the custard into a serving bowl or individual ramekins and serve immediately, or chill in the refrigerator for 30 minutes for a firmer texture.