Name: Protein-Packed Vanilla Bean Greek Yogurt Custard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt (245g); 3 large Egg Whites (99g); 1/2 cup Unsweetened Almond Milk (120g); 1/4 cup Rolled Oats (20g, dry); 1 tbsp Honey (21g); 1 tsp Vanilla Bean seeds or Vanilla Extract (5g)

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.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

Indulge in a creamy, protein-rich custard that combines velvety nonfat Greek yogurt, light egg whites, and a hint of real vanilla bean. This delightful dish is enhanced with hearty rolled oats and a touch of honey for natural sweetness, delivering a balanced meal that fuels your day while satisfying your taste buds.

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NUTRITION

Protein

37g

Fat

2.7g

Carbs

50g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 large Egg Whites (99g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Rolled Oats (20g, dry)

1 tbsp Honey (21g)

1 tsp Vanilla Bean seeds or Vanilla Extract (5g)

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PREPARATION

1
Preheat a double boiler or set up a heatproof bowl over a pot with simmering water.
2
In a mixing bowl, whisk together the Greek yogurt, egg whites, almond milk, and vanilla until smooth.
3
Stir in the rolled oats and honey, ensuring the mixture is well combined.
4
Transfer the custard mixture to the heatproof bowl.
5
Place the bowl over the simmering water and gently stir continuously for about 8-10 minutes, allowing the custard to thicken. Do not let the water touch the bowl.
6
Once the custard has slightly thickened and reached a creamy consistency, remove it from the heat.
7
Serve warm or chill briefly before enjoying. Optionally, garnish with a light sprinkle of oats or a few berries.