Protein-Packed Greek Yogurt Berry Shortcake

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

Protein-Packed Greek Yogurt Berry Shortcake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Berry Shortcake

Enjoy a delightful twist on the classic shortcake with a protein-packed Greek yogurt base, mixed berries bursting with color and flavor, and a light almond flour biscuit. This dish brings together creamy, tangy yogurt and fresh berries with a subtly nutty, melt-in-your-mouth biscuit to create a satisfying meal that energizes you from the first bite.

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NUTRITION

391kcal
Protein
32g
Fat
15.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

150g Mixed Berries

30g Almond Flour

2 Egg Whites

1 tsp Maple Extract

1 tsp Baking Powder

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour, baking powder, and maple extract.

  • 3

    In a separate bowl, lightly whisk the egg whites until slightly frothy, then fold them into the almond flour mixture until a smooth batter forms.

  • 4

    Spoon the batter onto the prepared baking sheet, shaping it into a small, round shortcake base approximately 1/2 inch thick.

  • 5

    Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Remove from oven and let it cool slightly.

  • 6

    While the biscuit cools, spoon the Greek yogurt into a serving bowl. Gently fold in the mixed berries.

  • 7

    Top the yogurt and berries with the cooled almond shortcake, breaking it into chunks if desired for texture.

  • 8

    Serve immediately and enjoy your protein-packed treat.

Protein-Packed Greek Yogurt Berry Shortcake

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

Protein-Packed Greek Yogurt Berry Shortcake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Berry Shortcake

Enjoy a delightful twist on the classic shortcake with a protein-packed Greek yogurt base, mixed berries bursting with color and flavor, and a light almond flour biscuit. This dish brings together creamy, tangy yogurt and fresh berries with a subtly nutty, melt-in-your-mouth biscuit to create a satisfying meal that energizes you from the first bite.

NUTRITION

391kcal
Protein
32g
Fat
15.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

150g Mixed Berries

30g Almond Flour

2 Egg Whites

1 tsp Maple Extract

1 tsp Baking Powder

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour, baking powder, and maple extract.

  • 3

    In a separate bowl, lightly whisk the egg whites until slightly frothy, then fold them into the almond flour mixture until a smooth batter forms.

  • 4

    Spoon the batter onto the prepared baking sheet, shaping it into a small, round shortcake base approximately 1/2 inch thick.

  • 5

    Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Remove from oven and let it cool slightly.

  • 6

    While the biscuit cools, spoon the Greek yogurt into a serving bowl. Gently fold in the mixed berries.

  • 7

    Top the yogurt and berries with the cooled almond shortcake, breaking it into chunks if desired for texture.

  • 8

    Serve immediately and enjoy your protein-packed treat.