Name: Protein-Packed Vanilla Bean Greek Yogurt Custard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Nonfat Greek Yogurt; 3 Egg Whites; 1 Whole Egg; 1/2 cup Blueberries; 1/2 tsp Vanilla Bean Paste; 1 tsp Honey; 1 tsp Chia Seeds

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.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

Indulge in a silky, protein-packed custard that blends creamy nonfat Greek yogurt with egg whites, a whole egg, and a hint of vanilla bean. Finished with bursts of fresh blueberries and natural sweetness from a drizzle of honey, this delicate custard offers a satisfying blend of smooth texture and light fruity accents.

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NUTRITION

Protein

42.5g

Fat

6.5g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

3 Egg Whites

1 Whole Egg

1/2 cup Blueberries

1/2 tsp Vanilla Bean Paste

1 tsp Honey

1 tsp Chia Seeds

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PREPARATION

1
Preheat your oven to 325°F and prepare a shallow baking dish for a water bath.
2
In a large bowl, whisk together the nonfat Greek yogurt, egg whites, whole egg, and vanilla bean paste until smooth and well combined.
3
Gently fold in the blueberries, honey, and chia seeds, ensuring an even distribution without breaking up the fruit.
4
Divide the custard mixture evenly into ramekins or small, oven-safe bowls.
5
Place the filled ramekins into the baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
6
Bake for 20-25 minutes, or until the custard is just set in the center. Avoid overbaking to maintain a creamy texture.
7
Remove the ramekins from the water bath and allow them to cool slightly before serving. Enjoy warm or chilled.