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

Indulge in a refreshing twist on a classic shortcake featuring creamy low-fat Greek yogurt layered with a homemade almond flour biscuit, fresh mixed berries, and a sprinkle of chia seeds. This dish offers a satisfying blend of textures and a burst of berry flavor with every bite.

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NUTRITION

407kcal
Protein
35.1g
Fat
17.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Plain Greek Yogurt (245g)

1/2 cup Mixed Berries (75g)

0.33 cup Almond Flour (35g)

1 large Egg White (33g)

1 teaspoon Chia Seeds (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour and egg white. Stir in the chia seeds to help bind the mixture. Mix until a uniform batter forms.

  • 3

    Spoon the batter onto the prepared baking sheet, shaping it into a short cake or biscuit approximately 1/2 inch thick.

  • 4

    Bake the almond flour biscuit for 10-12 minutes or until it is lightly golden and set. Remove from oven and let it cool.

  • 5

    In a serving bowl, layer the Greek yogurt as the base.

  • 6

    Top the yogurt with the mixed berries.

  • 7

    Crumble the cooled almond flour biscuit over the berries and yogurt.

  • 8

    Serve immediately and enjoy the delightful combination of creamy yogurt, fresh berries, and a protein-boosting shortcake.

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

Indulge in a refreshing twist on a classic shortcake featuring creamy low-fat Greek yogurt layered with a homemade almond flour biscuit, fresh mixed berries, and a sprinkle of chia seeds. This dish offers a satisfying blend of textures and a burst of berry flavor with every bite.

NUTRITION

407kcal
Protein
35.1g
Fat
17.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Plain Greek Yogurt (245g)

1/2 cup Mixed Berries (75g)

0.33 cup Almond Flour (35g)

1 large Egg White (33g)

1 teaspoon Chia Seeds (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour and egg white. Stir in the chia seeds to help bind the mixture. Mix until a uniform batter forms.

  • 3

    Spoon the batter onto the prepared baking sheet, shaping it into a short cake or biscuit approximately 1/2 inch thick.

  • 4

    Bake the almond flour biscuit for 10-12 minutes or until it is lightly golden and set. Remove from oven and let it cool.

  • 5

    In a serving bowl, layer the Greek yogurt as the base.

  • 6

    Top the yogurt with the mixed berries.

  • 7

    Crumble the cooled almond flour biscuit over the berries and yogurt.

  • 8

    Serve immediately and enjoy the delightful combination of creamy yogurt, fresh berries, and a protein-boosting shortcake.