Fresh Strawberry Shortcake with Creamy Coconut Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Strawberry Shortcake with Creamy Coconut Topping

YOUR SOLIN GENERATED RECIPE

Fresh Strawberry Shortcake with Creamy Coconut Topping

Enjoy a reimagined shortcake that marries a protein-enriched almond flour biscuit with a tangy, creamy coconut yogurt topping and luscious, fresh strawberries. This dish is a delightful balance of textures—from the spongy, lightly baked biscuit to the smooth, tropical cream and juicy fruit—creating a revitalizing start (or treat) for your day.

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NUTRITION

428kcal
Protein
44.5g
Fat
18g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g total)

1/4 cup Almond Flour (28g)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Fresh Strawberries, sliced (152g)

1/3 cup Light Coconut Milk (80g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, whisk together the egg whites until slightly frothy. Stir in the almond flour and whey protein powder until a smooth batter forms.

  • 3

    Pour the batter into the skillet, shaping it into a round biscuit base. Cook for about 3-4 minutes on each side until golden and firm. Remove from heat and set aside.

  • 4

    In a separate bowl, mix the nonfat Greek yogurt and light coconut milk until well combined. For an extra touch, chill the mixture in the refrigerator for 10 minutes.

  • 5

    Slice the cooked biscuit in half horizontally. Spoon a generous layer of the creamy coconut yogurt mixture on the bottom half.

  • 6

    Top with the sliced fresh strawberries, then cover with the biscuit top.

  • 7

    Serve immediately and enjoy this nutritious twist on classic strawberry shortcake.

Fresh Strawberry Shortcake with Creamy Coconut Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Strawberry Shortcake with Creamy Coconut Topping

YOUR SOLIN GENERATED RECIPE

Fresh Strawberry Shortcake with Creamy Coconut Topping

Enjoy a reimagined shortcake that marries a protein-enriched almond flour biscuit with a tangy, creamy coconut yogurt topping and luscious, fresh strawberries. This dish is a delightful balance of textures—from the spongy, lightly baked biscuit to the smooth, tropical cream and juicy fruit—creating a revitalizing start (or treat) for your day.

NUTRITION

428kcal
Protein
44.5g
Fat
18g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g total)

1/4 cup Almond Flour (28g)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Fresh Strawberries, sliced (152g)

1/3 cup Light Coconut Milk (80g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, whisk together the egg whites until slightly frothy. Stir in the almond flour and whey protein powder until a smooth batter forms.

  • 3

    Pour the batter into the skillet, shaping it into a round biscuit base. Cook for about 3-4 minutes on each side until golden and firm. Remove from heat and set aside.

  • 4

    In a separate bowl, mix the nonfat Greek yogurt and light coconut milk until well combined. For an extra touch, chill the mixture in the refrigerator for 10 minutes.

  • 5

    Slice the cooked biscuit in half horizontally. Spoon a generous layer of the creamy coconut yogurt mixture on the bottom half.

  • 6

    Top with the sliced fresh strawberries, then cover with the biscuit top.

  • 7

    Serve immediately and enjoy this nutritious twist on classic strawberry shortcake.