Greek Yogurt Protein Bowl with Mixed Berries and Almond Butter

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

Greek Yogurt Protein Bowl with Mixed Berries and Almond Butter

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Bowl with Mixed Berries and Almond Butter

A refreshing, protein-packed dessert bowl featuring creamy nonfat Greek yogurt swirled with vibrant mixed berries and a drizzle of rich almond butter. This bowl marries tart and sweet flavors, creating a satisfying treat that perfectly balances tangy yogurt with the natural sweetness of berries and the nutty creaminess of almond butter.

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NUTRITION

347kcal
Protein
34.6g
Fat
9.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Nonfat Greek Yogurt (298g)

0.5 cup Blueberries (74g)

0.5 cup Raspberries (62g)

1 tablespoon Almond Butter (16g)

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PREPARATION

  • 1

    In a bowl, spoon in 1.75 cups of nonfat Greek yogurt as the base.

  • 2

    Gently fold in the blueberries and raspberries, distributing them evenly throughout the yogurt.

  • 3

    Drizzle 1 tablespoon of almond butter on top for a nutty flavor and creamier texture.

  • 4

    Serve immediately for a fresh, protein-packed dessert bowl, or chill slightly in the fridge before serving if desired.

Greek Yogurt Protein Bowl with Mixed Berries and Almond Butter

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

Greek Yogurt Protein Bowl with Mixed Berries and Almond Butter

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Bowl with Mixed Berries and Almond Butter

A refreshing, protein-packed dessert bowl featuring creamy nonfat Greek yogurt swirled with vibrant mixed berries and a drizzle of rich almond butter. This bowl marries tart and sweet flavors, creating a satisfying treat that perfectly balances tangy yogurt with the natural sweetness of berries and the nutty creaminess of almond butter.

NUTRITION

347kcal
Protein
34.6g
Fat
9.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Nonfat Greek Yogurt (298g)

0.5 cup Blueberries (74g)

0.5 cup Raspberries (62g)

1 tablespoon Almond Butter (16g)

PREPARATION

  • 1

    In a bowl, spoon in 1.75 cups of nonfat Greek yogurt as the base.

  • 2

    Gently fold in the blueberries and raspberries, distributing them evenly throughout the yogurt.

  • 3

    Drizzle 1 tablespoon of almond butter on top for a nutty flavor and creamier texture.

  • 4

    Serve immediately for a fresh, protein-packed dessert bowl, or chill slightly in the fridge before serving if desired.