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 vibrant shortcake featuring a warm protein pancake base topped with rich, creamy Greek yogurt and a tart berry compote. Finished with a sprinkle of walnuts and a touch of honey, this dish brings together a delightful blend of textures and flavors perfect for any meal.

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NUTRITION

341kcal
Protein
35.5g
Fat
6.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (124g)

1/4 cup Rolled Oats (20g)

3/4 cup Nonfat Greek Yogurt (170g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

1 tablespoon Crushed Walnuts (7g)

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PREPARATION

  • 1

    In a small bowl, combine the egg whites and rolled oats. Whisk until smooth and let the mixture sit for 5 minutes to allow the oats to soften.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray if desired. Pour the egg white and oat mixture into the skillet, forming a pancake base.

  • 3

    Cook the pancake for about 2-3 minutes on each side or until lightly browned and cooked through. Remove from the skillet and set aside.

  • 4

    In a separate bowl, mix the nonfat Greek yogurt with a dash of vanilla extract or cinnamon if desired for extra flavor.

  • 5

    Assemble the shortcake by placing the warm pancake on a plate, layering it with the Greek yogurt, then topping with mixed berries.

  • 6

    Drizzle with honey and sprinkle crushed walnuts over the top for added crunch.

  • 7

    Serve immediately and enjoy this protein-packed, flavorful shortcake at any meal.

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 vibrant shortcake featuring a warm protein pancake base topped with rich, creamy Greek yogurt and a tart berry compote. Finished with a sprinkle of walnuts and a touch of honey, this dish brings together a delightful blend of textures and flavors perfect for any meal.

NUTRITION

341kcal
Protein
35.5g
Fat
6.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (124g)

1/4 cup Rolled Oats (20g)

3/4 cup Nonfat Greek Yogurt (170g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

1 tablespoon Crushed Walnuts (7g)

PREPARATION

  • 1

    In a small bowl, combine the egg whites and rolled oats. Whisk until smooth and let the mixture sit for 5 minutes to allow the oats to soften.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray if desired. Pour the egg white and oat mixture into the skillet, forming a pancake base.

  • 3

    Cook the pancake for about 2-3 minutes on each side or until lightly browned and cooked through. Remove from the skillet and set aside.

  • 4

    In a separate bowl, mix the nonfat Greek yogurt with a dash of vanilla extract or cinnamon if desired for extra flavor.

  • 5

    Assemble the shortcake by placing the warm pancake on a plate, layering it with the Greek yogurt, then topping with mixed berries.

  • 6

    Drizzle with honey and sprinkle crushed walnuts over the top for added crunch.

  • 7

    Serve immediately and enjoy this protein-packed, flavorful shortcake at any meal.