YOUR SOLIN GENERATED RECIPE
Fresh Strawberry Protein Shortcake
Enjoy a refreshing twist on the classic shortcake with a protein-packed almond flour base topped with velvety nonfat Greek yogurt and fresh, juicy strawberries. Perfectly balanced and satisfying, this dish is a delightful way to get your morning boost or a nutritious meal any time of day.
INGREDIENTS
2 large egg whites (approx. 66g)
0.5 scoop whey protein isolate (approx. 15g)
0.25 cup almond flour (approx. 28g)
0.5 cup nonfat Greek yogurt (approx. 120g)
0.5 cup fresh sliced strawberries (approx. 75g)
PREPARATION
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the egg whites and whey protein isolate until smooth.
Stir in the almond flour until a homogeneous batter forms. If the mixture feels too thick, add a splash of water to adjust the consistency.
Pour the batter onto a small, greased or parchment-lined baking tray, forming a round shortcake base about 1/2 inch thick.
Bake for 12-15 minutes or until the edges turn lightly golden and the center is set.
Allow the shortcake base to cool slightly before transferring it to a serving plate.
Top the warm base with nonfat Greek yogurt, spreading it evenly over the surface.
Arrange the sliced fresh strawberries on top of the yogurt.
Serve immediately, enjoying the blend of warm, tender shortcake with cool, refreshing toppings.