YOUR SOLIN GENERATED RECIPE
Crispy Baked Peanut Butter and Berry Protein Sandwich
Enjoy a hearty and protein-packed sandwich that melds the satisfying crunch of toasted whole grain bread with the creamy smoothness of peanut butter, a burst of mixed berries, and a light, tangy layer of nonfat Greek yogurt enriched with egg whites. This balanced creation not only delights your taste buds but also supports your protein needs in a delicious way.
INGREDIENTS
2 slices Whole Grain Bread (~140g total)
1.5 tablespoons Peanut Butter (~24g)
1/2 cup Mixed Berries (~75g)
1/2 cup Nonfat Greek Yogurt (~120g)
2 Egg Whites (~66g)
PREPARATION
Preheat your oven to 375°F (190°C).
Lightly toast the whole grain bread slices in a toaster or in the oven until just crispy.
Spread peanut butter evenly on one side of each toasted bread slice.
In a small bowl, whisk the egg whites until slightly frothy and then gently fold in the nonfat Greek yogurt.
Sprinkle the mixed berries over the peanut butter on one slice to add a burst of natural sweetness and flavor.
Spoon the yogurt and egg white mixture over the berries, creating a layered texture that boosts the protein content.
Top with the second slice of bread, peanut butter side down, and press lightly to secure the filling.
Place the assembled sandwich on a baking sheet and bake in the preheated oven for 5-7 minutes until the edges turn extra crispy.
Remove from the oven, let cool slightly, and slice in half before serving.