YOUR SOLIN GENERATED RECIPE
Protein Biscuit Shortcakes with Fresh Strawberries and Creamy Yogurt
Enjoy a light yet protein-packed treat that doubles as a versatile meal. These homemade protein biscuit shortcakes are tender and satisfying, perfectly complemented by juicy fresh strawberries and a dollop of creamy low-fat Greek yogurt. Ideal for a breakfast boost, a quick lunch, or even a simple dinner, this dish promises a delightful balance of natural sweetness and nourishing protein.
INGREDIENTS
40g Oat Flour
15g Vanilla Whey Protein Isolate
1 Egg White
60ml Unsweetened Almond Milk
0.25 tsp Baking Powder
Pinch of Salt
100g Fresh Strawberries
100g Low-Fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a bowl, whisk together 40g oat flour, 15g whey protein isolate, 0.25 tsp baking powder, and a pinch of salt.
Add 1 egg white and 60ml unsweetened almond milk to the dry ingredients. Mix until a smooth, thick batter forms.
Spoon the batter onto the prepared baking sheet, forming one or two biscuit shortcakes depending on desired size.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are set and lightly golden on top.
Allow the baked biscuits to cool slightly.
Slice or break the biscuit(s) in half and layer with 100g of fresh strawberries.
Top with 100g of low-fat Greek yogurt. Optionally, you can add a light drizzle of honey or a sprinkle of extra protein powder for added flavor.
Serve immediately and enjoy your protein-packed, satisfying shortcake.