Fresh Strawberry Whole Grain Shortcake with Creamy Topping

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

Fresh Strawberry Whole Grain Shortcake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Fresh Strawberry Whole Grain Shortcake with Creamy Topping

Enjoy a delightful twist on a classic shortcake with a wholesome whole wheat base, perfectly complemented by a creamy nonfat Greek yogurt topping and fresh, juicy strawberries. This dish marries the satisfying crunch of a lightly cooked shortcake with the vibrant texture and natural sweetness of berries, creating a balanced and flavorful meal that delights at any time of day.

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NUTRITION

358kcal
Protein
32.4g
Fat
7.1g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

30g Whole Wheat Flour

0.5 teaspoon Baking Powder

Pinch of Salt

100ml Unsweetened Almond Milk

2 Egg Whites

200g Nonfat Greek Yogurt

100g Fresh Strawberries

5g Coconut Oil

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PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

  • 2

    In another bowl, combine the unsweetened almond milk and egg whites. Mix well until frothy.

  • 3

    Pour the wet ingredients into the dry mixture and stir until just combined to form a smooth batter.

  • 4

    Heat a non-stick skillet over medium heat and melt the coconut oil.

  • 5

    Pour the batter into the skillet to form a small, thick shortcake. Cook for about 2-3 minutes on each side until golden brown and cooked through.

  • 6

    While the shortcake is cooking, slice the fresh strawberries.

  • 7

    In a serving bowl, layer the shortcake with a generous dollop of nonfat Greek yogurt and top with the sliced strawberries.

  • 8

    Serve immediately and enjoy this balanced dish at any meal of the day.

Fresh Strawberry Whole Grain Shortcake with Creamy Topping

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

Fresh Strawberry Whole Grain Shortcake with Creamy Topping

YOUR SOLIN GENERATED RECIPE

Fresh Strawberry Whole Grain Shortcake with Creamy Topping

Enjoy a delightful twist on a classic shortcake with a wholesome whole wheat base, perfectly complemented by a creamy nonfat Greek yogurt topping and fresh, juicy strawberries. This dish marries the satisfying crunch of a lightly cooked shortcake with the vibrant texture and natural sweetness of berries, creating a balanced and flavorful meal that delights at any time of day.

NUTRITION

358kcal
Protein
32.4g
Fat
7.1g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

30g Whole Wheat Flour

0.5 teaspoon Baking Powder

Pinch of Salt

100ml Unsweetened Almond Milk

2 Egg Whites

200g Nonfat Greek Yogurt

100g Fresh Strawberries

5g Coconut Oil

PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

  • 2

    In another bowl, combine the unsweetened almond milk and egg whites. Mix well until frothy.

  • 3

    Pour the wet ingredients into the dry mixture and stir until just combined to form a smooth batter.

  • 4

    Heat a non-stick skillet over medium heat and melt the coconut oil.

  • 5

    Pour the batter into the skillet to form a small, thick shortcake. Cook for about 2-3 minutes on each side until golden brown and cooked through.

  • 6

    While the shortcake is cooking, slice the fresh strawberries.

  • 7

    In a serving bowl, layer the shortcake with a generous dollop of nonfat Greek yogurt and top with the sliced strawberries.

  • 8

    Serve immediately and enjoy this balanced dish at any meal of the day.