YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Berry Shortcake
Savor a layered delight featuring a warm, protein-boosted oat shortcake topped with a vibrant homemade berry compote and smooth nonfat Greek yogurt. Each bite delivers a balanced mix of textures and flavors—from the tender, lightly baked shortcake to the juicy berries and creamy tang of yogurt, making it a functional yet indulgent treat.
INGREDIENTS
30g Oat Flour
2 Egg Whites
0.5 scoop (15g) Whey Protein Isolate
0.75 cup Nonfat Greek Yogurt
1 cup Mixed Berries
0.5 tsp Baking Powder
1 tbsp Lemon Juice
1 tsp Honey (optional)
PREPARATION
Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.
In a bowl, combine the oat flour, whey protein isolate, and baking powder. Whisk in the egg whites until the mixture is smooth.
Pour the batter onto the prepared baking sheet, spreading it into a circle about 1/2-inch thick to form your shortcake base.
Bake for 12-15 minutes or until the edges are lightly golden and the center is firm. Remove from the oven and allow to cool slightly.
While the shortcake is cooling, prepare the berry compote. In a small saucepan over medium heat, add the mixed berries and lemon juice. Cook for 5-7 minutes until the berries soften and release their juices. Stir in honey if desired for extra sweetness, then remove from heat.
Crumble or cut the warm shortcake into pieces and layer them in a serving bowl or glass.
Top with the nonfat Greek yogurt and spoon the warm berry compote over the yogurt.
Enjoy immediately for a delightful contrast between the warm shortcake, cool creamy yogurt, and fresh berry compote.