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 silky smooth, protein-boosted custard that marries the tanginess of non-fat Greek yogurt with the richness of whole egg and egg whites. Infused with natural vanilla bean extract and lightly sweetened with honey, this custard is uplifted by the nutty crunch of chia seeds. It's a satisfying meal that nourishes and delights, perfect for any time of day.

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NUTRITION

327kcal
Protein
38g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (220g)

1 large Whole Egg (50g)

2 Egg Whites (~66g total)

1 teaspoon Vanilla Bean Extract (5g)

1 tablespoon Chia Seeds (15g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) if you plan to bake the custard, or prepare a double boiler setup for a stovetop version.

  • 2

    In a mixing bowl, whisk together the non-fat Greek yogurt, whole egg, and egg whites until the mixture is smooth and well combined.

  • 3

    Stir in the vanilla bean extract and honey, ensuring an even distribution of flavor throughout the custard base.

  • 4

    Gently fold in the chia seeds, which will add a delightful texture and gradual thickening as the custard sets.

  • 5

    For a baked version, pour the mixture into a small oven-safe ramekin. Place the ramekin in a water bath and bake for about 25-30 minutes or until the custard is just set in the center. For a stovetop version, transfer the mixture to a heatproof bowl and set it over a pan of simmering water. Stir constantly until the custard thickens to your liking, approximately 8-10 minutes.

  • 6

    Allow the custard to cool slightly before serving. Enjoy it warm or chill it in the refrigerator for a refreshing twist.

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 silky smooth, protein-boosted custard that marries the tanginess of non-fat Greek yogurt with the richness of whole egg and egg whites. Infused with natural vanilla bean extract and lightly sweetened with honey, this custard is uplifted by the nutty crunch of chia seeds. It's a satisfying meal that nourishes and delights, perfect for any time of day.

NUTRITION

327kcal
Protein
38g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (220g)

1 large Whole Egg (50g)

2 Egg Whites (~66g total)

1 teaspoon Vanilla Bean Extract (5g)

1 tablespoon Chia Seeds (15g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) if you plan to bake the custard, or prepare a double boiler setup for a stovetop version.

  • 2

    In a mixing bowl, whisk together the non-fat Greek yogurt, whole egg, and egg whites until the mixture is smooth and well combined.

  • 3

    Stir in the vanilla bean extract and honey, ensuring an even distribution of flavor throughout the custard base.

  • 4

    Gently fold in the chia seeds, which will add a delightful texture and gradual thickening as the custard sets.

  • 5

    For a baked version, pour the mixture into a small oven-safe ramekin. Place the ramekin in a water bath and bake for about 25-30 minutes or until the custard is just set in the center. For a stovetop version, transfer the mixture to a heatproof bowl and set it over a pan of simmering water. Stir constantly until the custard thickens to your liking, approximately 8-10 minutes.

  • 6

    Allow the custard to cool slightly before serving. Enjoy it warm or chill it in the refrigerator for a refreshing twist.