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 and balanced twist on traditional shortcake with a protein-packed Greek yogurt base layered with fresh blueberries and a crunchy almond-chia crumb topping. This versatile meal offers a creamy texture paired with a slight nutty crunch, perfect for a nourishing breakfast, lunch, or light dinner that tantalizes the palate.

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NUTRITION

409kcal
Protein
35.1g
Fat
18.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Blueberries (74g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tablespoon Chia Seeds (12g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and chia seeds. Add the egg white and stir until the mixture is well incorporated, forming a loose crumb topping.

  • 3

    Spread a layer of Greek yogurt into a serving bowl or small ramekin.

  • 4

    Gently fold the blueberries into the yogurt or layer them on top, as per your preference.

  • 5

    Sprinkle the almond-chia crumb evenly over the yogurt and berries.

  • 6

    Place the bowl in the oven for 5-7 minutes to toast the crumb topping lightly, ensuring it becomes a bit crunchy without browning too much.

  • 7

    Remove from the oven and let cool for a minute before serving to enjoy the contrast between the chilled yogurt and the warm, crisp topping.

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 and balanced twist on traditional shortcake with a protein-packed Greek yogurt base layered with fresh blueberries and a crunchy almond-chia crumb topping. This versatile meal offers a creamy texture paired with a slight nutty crunch, perfect for a nourishing breakfast, lunch, or light dinner that tantalizes the palate.

NUTRITION

409kcal
Protein
35.1g
Fat
18.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Blueberries (74g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tablespoon Chia Seeds (12g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and chia seeds. Add the egg white and stir until the mixture is well incorporated, forming a loose crumb topping.

  • 3

    Spread a layer of Greek yogurt into a serving bowl or small ramekin.

  • 4

    Gently fold the blueberries into the yogurt or layer them on top, as per your preference.

  • 5

    Sprinkle the almond-chia crumb evenly over the yogurt and berries.

  • 6

    Place the bowl in the oven for 5-7 minutes to toast the crumb topping lightly, ensuring it becomes a bit crunchy without browning too much.

  • 7

    Remove from the oven and let cool for a minute before serving to enjoy the contrast between the chilled yogurt and the warm, crisp topping.