Name: Whole Grain Strawberry Shortcake with Whipped Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 piece Whole Grain English Muffin (65g); 1 cup Strawberries (150g); 225 grams Nonfat Greek Yogurt; 1 teaspoon Honey (7g); 10 pieces Raw Almonds (14g total)

Whole Grain Strawberry Shortcake with Whipped Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Whole Grain Strawberry Shortcake with Whipped Greek Yogurt

Enjoy a refreshed take on a classic shortcake with a whole grain English muffin layered with fresh, juicy strawberries and a dollop of whipped nonfat Greek yogurt. A light drizzle of honey and a sprinkle of crunchy almonds add a delightful balance of sweetness and texture, making this dish a satisfying and balanced start to your day.

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NUTRITION

Protein

32.5g

Fat

Carbs

63.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Grain English Muffin (65g)

1 cup Strawberries (150g)

225 grams Nonfat Greek Yogurt

1 teaspoon Honey (7g)

10 pieces Raw Almonds (14g total)

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PREPARATION

1
Lightly toast the whole grain English muffin until it is warm and slightly crispy.
2
In a bowl, mix the nonfat Greek yogurt until it becomes smooth and creamy; you can whip it with a fork or a small whisk.
3
Slice the strawberries and layer them evenly on the bottom half of the toasted muffin.
4
Dollop the whipped Greek yogurt over the strawberries, ensuring each bite will be balanced.
5
Drizzle a teaspoon of honey over the yogurt and strawberries for a touch of natural sweetness.
6
Sprinkle the raw almonds on top to add a pleasant crunch and extra flavor.
7
Finish by placing the muffin top over the layered ingredients and serve immediately.