Fresh Strawberry Almond Flour Shortcake with Creamy Greek Yogurt

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

Fresh Strawberry Almond Flour Shortcake with Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Fresh Strawberry Almond Flour Shortcake with Creamy Greek Yogurt

Enjoy a light yet satisfying treat where a tender almond flour shortcake serves as the perfect vehicle for fresh, juicy strawberries and a dollop of creamy, nonfat Greek yogurt. This dish offers a delightful blend of nutty, sweet, and tangy flavors, making it a wonderful choice for any meal of the day.

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NUTRITION

460kcal
Protein
33.3g
Fat
25.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Almond Flour

1 Large Egg

1 Egg White

0.25 teaspoon Baking Powder

1 teaspoon Honey

100 grams Fresh Strawberries

150 grams Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the almond flour and baking powder. Mix well.

  • 3

    Add the whole egg, egg white, and honey to the dry ingredients. Stir until just combined to form a batter.

  • 4

    Pour the batter onto the prepared baking sheet, shaping it into a round shortcake approximately 1/2 inch thick.

  • 5

    Bake for 12-15 minutes or until the edges are golden and the center is set. Remove from oven and let it cool slightly.

  • 6

    While the shortcake cools, slice the fresh strawberries.

  • 7

    Place the baked shortcake on a plate, top with the sliced strawberries and generously dollop the nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy this refreshing treat at any time of day.

Fresh Strawberry Almond Flour Shortcake with Creamy Greek Yogurt

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

Fresh Strawberry Almond Flour Shortcake with Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Fresh Strawberry Almond Flour Shortcake with Creamy Greek Yogurt

Enjoy a light yet satisfying treat where a tender almond flour shortcake serves as the perfect vehicle for fresh, juicy strawberries and a dollop of creamy, nonfat Greek yogurt. This dish offers a delightful blend of nutty, sweet, and tangy flavors, making it a wonderful choice for any meal of the day.

NUTRITION

460kcal
Protein
33.3g
Fat
25.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Almond Flour

1 Large Egg

1 Egg White

0.25 teaspoon Baking Powder

1 teaspoon Honey

100 grams Fresh Strawberries

150 grams Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the almond flour and baking powder. Mix well.

  • 3

    Add the whole egg, egg white, and honey to the dry ingredients. Stir until just combined to form a batter.

  • 4

    Pour the batter onto the prepared baking sheet, shaping it into a round shortcake approximately 1/2 inch thick.

  • 5

    Bake for 12-15 minutes or until the edges are golden and the center is set. Remove from oven and let it cool slightly.

  • 6

    While the shortcake cools, slice the fresh strawberries.

  • 7

    Place the baked shortcake on a plate, top with the sliced strawberries and generously dollop the nonfat Greek yogurt over the top.

  • 8

    Serve immediately and enjoy this refreshing treat at any time of day.