YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Strawberry Shortcake
Enjoy a delightful and wholesome twist on the classic strawberry shortcake. This recipe features a tender almond flour shortcake base infused with light, fluffy egg whites, crowned with a generous dollop of creamy nonfat Greek yogurt and fresh, sweet strawberries. The balanced flavors and textures create a satisfying meal that supports your protein and calorie goals without compromising on taste.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
1 cup sliced Strawberries (152g)
30 grams Almond Flour
1/4 cup Egg Whites (60g)
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or small baking dish.
In a bowl, combine the almond flour and egg whites. Mix until smooth and uniformly combined to form a batters that will serve as your shortcake base.
Spoon the batter into the prepared baking tin, forming a round or muffin shape with an even thickness.
Bake the almond flour shortcake base in the preheated oven for about 12-15 minutes or until it is set and just beginning to turn golden around the edges.
Remove from the oven and allow the shortcake base to cool slightly on a rack.
Once slightly cooled, top the shortcake with the nonfat Greek yogurt, spreading it evenly.
Layer the sliced strawberries on top of the yogurt to add a burst of natural sweetness and freshness.
Serve immediately and enjoy your protein-packed, balanced meal.