YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Yogurt Bowl with Raw Parmesan and Egg White Meringue
An inventive twist on a classic dessert, this bowl offers a delightful blend of creamy non-fat Greek yogurt swirled with almond butter and honey, crowned with crisp, homemade egg white meringue kisses and a sprinkle of delicate raw Parmesan crisps. Indulge in the harmonious balance of sweet and savory textures and flavors in every bite.
INGREDIENTS
1 cup Non-Fat Greek Yogurt (245g)
Egg Whites from 3 eggs (~100g)
10 grams Raw Parmesan Cheese
1 tbsp Almond Butter (16g)
1 tsp Honey (7g)
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
Prepare the Parmesan crisp by finely grating or shaving 10 grams of raw Parmesan cheese onto the parchment in small, thin rounds. Bake for about 5-7 minutes until the cheese melts into a crispy, golden shard. Remove from the oven and let cool.
In a clean, dry bowl, whip the egg whites (from 3 eggs) with a pinch of salt until stiff peaks form. Gently fold in 1 teaspoon of vanilla extract to enhance flavor.
Spoon or pipe small meringue kisses onto another parchment-lined baking sheet. Bake these egg white meringues in the preheated oven (200°F) for about 45 minutes to 1 hour, or until they are dry and crisp. Allow them to cool completely.
In a serving bowl, combine 1 cup of non-fat Greek yogurt with 1 tablespoon of almond butter and 1 teaspoon of honey. Mix until smooth and well incorporated.
Top the yogurt mixture with the cooled egg white meringue kisses and garnish with the Parmesan crisps.
Serve immediately and enjoy the unexpected yet harmonious blend of creamy, crunchy, sweet, and savory flavors.