Protein-Packed Vanilla Bean Custard Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Custard Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Bowl

A luxurious yet wholesome custard bowl that boasts a silky vanilla-infused egg custard layered with nonfat Greek yogurt, fresh blueberries, and a drizzle of almond butter. This dish marries classic custard warmth with a modern protein punch, offering an indulgent texture and vibrant berry sweetness that’s as nutritious as it is satisfying.

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NUTRITION

397kcal
Protein
44.0g
Fat
15.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 whole egg

1 cup nonfat Greek yogurt

1/2 cup unsweetened almond milk

Seeds from 1/2 vanilla bean

1/4 cup blueberries

1 tbsp almond butter

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PREPARATION

  • 1

    Preheat your oven to 325°F. Lightly grease a small, oven-safe ramekin or baking dish.

  • 2

    In a bowl, whisk together the egg whites, whole egg, unsweetened almond milk, and freshly scraped seeds from 1/2 a vanilla bean until smooth.

  • 3

    Pour the custard mixture into the prepared dish. Place the dish in a larger baking pan and add hot water until it reaches halfway up the side of the ramekin (creating a water bath).

  • 4

    Bake in the preheated oven for 25-30 minutes or until the custard has set but still has a slight wobble in the center.

  • 5

    Remove the dish from the water bath and let it cool for a few minutes.

  • 6

    Spoon the nonfat Greek yogurt on top of the warm custard, then scatter the blueberries over the yogurt.

  • 7

    Drizzle almond butter over the bowl for a rich, nutty finish. Serve immediately while slightly warm for a comforting meal that balances creaminess with freshness.

Protein-Packed Vanilla Bean Custard Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Custard Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Bowl

A luxurious yet wholesome custard bowl that boasts a silky vanilla-infused egg custard layered with nonfat Greek yogurt, fresh blueberries, and a drizzle of almond butter. This dish marries classic custard warmth with a modern protein punch, offering an indulgent texture and vibrant berry sweetness that’s as nutritious as it is satisfying.

NUTRITION

397kcal
Protein
44.0g
Fat
15.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 whole egg

1 cup nonfat Greek yogurt

1/2 cup unsweetened almond milk

Seeds from 1/2 vanilla bean

1/4 cup blueberries

1 tbsp almond butter

PREPARATION

  • 1

    Preheat your oven to 325°F. Lightly grease a small, oven-safe ramekin or baking dish.

  • 2

    In a bowl, whisk together the egg whites, whole egg, unsweetened almond milk, and freshly scraped seeds from 1/2 a vanilla bean until smooth.

  • 3

    Pour the custard mixture into the prepared dish. Place the dish in a larger baking pan and add hot water until it reaches halfway up the side of the ramekin (creating a water bath).

  • 4

    Bake in the preheated oven for 25-30 minutes or until the custard has set but still has a slight wobble in the center.

  • 5

    Remove the dish from the water bath and let it cool for a few minutes.

  • 6

    Spoon the nonfat Greek yogurt on top of the warm custard, then scatter the blueberries over the yogurt.

  • 7

    Drizzle almond butter over the bowl for a rich, nutty finish. Serve immediately while slightly warm for a comforting meal that balances creaminess with freshness.