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.

Protein-Packed Vanilla Bean Greek Yogurt Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

Enjoy a silky, protein-rich vanilla bean Greek yogurt custard that’s perfect for a balanced breakfast, a light lunch, or even a nourishing dinner. This custard blends smooth nonfat Greek yogurt with fluffy egg whites, natural sweetness from a touch of honey, and a nutritional boost from oats and chia seeds. The result is a creamy, satisfying dish with an enticing aroma of vanilla and a delightful texture contrast from the oats and seeds.

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NUTRITION

349kcal
Protein
38.8g
Fat
5.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

3 large Egg Whites (approx. 99g)

0.5 teaspoon Vanilla Bean Paste

1 teaspoon Honey (7g)

0.25 cup Rolled Oats (dry, approx. 20g)

1 tablespoon Chia Seeds (12g)

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PREPARATION

  • 1

    Preheat your oven to 325°F and prepare a water bath by filling a large baking dish with a small amount of hot water.

  • 2

    In a medium-sized bowl, combine the nonfat Greek yogurt, egg whites, vanilla bean paste, and honey. Whisk until the mixture is fully smooth and combined.

  • 3

    Gently stir in the rolled oats and chia seeds, ensuring an even distribution throughout the custard mixture.

  • 4

    Pour the mixture into a lightly greased, oven-safe custard dish or individual ramekins. Place the dish/ramekins into the water bath to help regulate gentle cooking.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the custard is just set around the edges while maintaining a slight wobble in the center.

  • 6

    Remove the custard from the oven and allow it to cool slightly. Serve warm, or chill in the refrigerator for a refreshing dessert-like experience.

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.

Protein-Packed Vanilla Bean Greek Yogurt Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

Enjoy a silky, protein-rich vanilla bean Greek yogurt custard that’s perfect for a balanced breakfast, a light lunch, or even a nourishing dinner. This custard blends smooth nonfat Greek yogurt with fluffy egg whites, natural sweetness from a touch of honey, and a nutritional boost from oats and chia seeds. The result is a creamy, satisfying dish with an enticing aroma of vanilla and a delightful texture contrast from the oats and seeds.

NUTRITION

349kcal
Protein
38.8g
Fat
5.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

3 large Egg Whites (approx. 99g)

0.5 teaspoon Vanilla Bean Paste

1 teaspoon Honey (7g)

0.25 cup Rolled Oats (dry, approx. 20g)

1 tablespoon Chia Seeds (12g)

PREPARATION

  • 1

    Preheat your oven to 325°F and prepare a water bath by filling a large baking dish with a small amount of hot water.

  • 2

    In a medium-sized bowl, combine the nonfat Greek yogurt, egg whites, vanilla bean paste, and honey. Whisk until the mixture is fully smooth and combined.

  • 3

    Gently stir in the rolled oats and chia seeds, ensuring an even distribution throughout the custard mixture.

  • 4

    Pour the mixture into a lightly greased, oven-safe custard dish or individual ramekins. Place the dish/ramekins into the water bath to help regulate gentle cooking.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the custard is just set around the edges while maintaining a slight wobble in the center.

  • 6

    Remove the custard from the oven and allow it to cool slightly. Serve warm, or chill in the refrigerator for a refreshing dessert-like experience.