YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Berry Shortcake
Indulge in a fresh and satisfying treat that combines tangy nonfat Greek yogurt with a vibrant mix of berries and a light, protein-packed almond flour shortcake topping. This dish offers a delightful balance of creamy, juicy, and subtly crisp textures, making it perfect for any time of the day when you're looking to fuel up on quality protein and clean energy.
INGREDIENTS
1 cup Plain Nonfat Greek Yogurt (245g)
1/2 cup Mixed Berries (75g)
1/8 cup Almond Flour (14g)
2 large Egg Whites (66g)
1/2 tablespoon Honey (10g)
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or a small baking dish.
In a small bowl, combine the almond flour, egg whites, and honey. Stir until a smooth batter forms. This will be your shortcake topping.
Spoon the batter into the prepared muffin tin or spread evenly in the baking dish, forming small rounds or a thin layer.
Bake in the preheated oven for 10-12 minutes or until the shortcake topping is lightly golden and set. Remove from the oven and let cool slightly.
Layer the Greek yogurt in a serving bowl, then gently fold in the mixed berries.
Top the yogurt and berry mixture with the warm almond flour shortcake pieces, breaking them into chunks if desired.
Enjoy immediately for a delightful combination of creamy yogurt, fresh berries, and a tender, protein-rich shortcake topping.