YOUR SOLIN GENERATED RECIPE
Creamy Strawberry Protein Shortcake Bowl
A delightful layered bowl that marries creamy, tangy Greek yogurt with a burst of fresh strawberries, enriched with a smooth, vanilla whey protein kick and crowned with a crisp almond flour shortcake crumb. Enjoy the balanced textures and refreshing flavors in every bite.
INGREDIENTS
6 oz Non-Fat Plain Greek Yogurt
1 scoop Vanilla Whey Protein Isolate (30g)
1/2 cup sliced Fresh Strawberries (75g)
1 tbsp Unsweetened Almond Butter
Crumb topping: Almond Flour (20g) mixed with 1 tsp Coconut Sugar and a pinch of Cinnamon
PREPARATION
In a medium bowl, combine the non-fat Greek yogurt with the vanilla whey protein isolate. Stir well until completely smooth.
Gently fold in the sliced strawberries to mix their freshness throughout the creamy base.
In a separate small bowl, prepare the shortcake crumb by mixing almond flour, coconut sugar, and a pinch of cinnamon. If desired, lightly toast the mixture in a dry pan over medium heat for 2-3 minutes until fragrant, then let cool.
Top the protein yogurt and strawberry mixture with a drizzle of unsweetened almond butter and sprinkle the almond flour shortcake crumb evenly over the bowl.
Serve immediately and enjoy the harmonious blend of creamy, fruity, and crunchy textures.