Protein Pasta Pudding with Greek Yogurt

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

Protein Pasta Pudding with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein Pasta Pudding with Greek Yogurt

Tender orzo pasta simmered in a creamy vanilla custard and topped with a Chobani Flip for a bit of toasted almond crunch.

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NUTRITION

450kcal
Protein
36.2g
Fat
8.1g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces dry Orzo pasta

0.5 cup Plain Nonfat Greek Yogurt

1 container Chobani Flip (Almond Coco Loco)

2 large Egg Whites

1 teaspoon Maple Syrup

0.5 teaspoon Vanilla Extract

0.25 teaspoon Ground Cinnamon

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PREPARATION

  • 1

    Boil a small pot of water and cook the orzo pasta until tender, then drain thoroughly.

  • 2

    In a small saucepan over low heat, whisk together the egg whites and plain Greek yogurt until well combined.

  • 3

    Stir the mixture constantly for about 3 to 5 minutes until it thickens into a smooth custard, ensuring the heat remains low to avoid curdling.

  • 4

    Remove the pan from the heat and stir in the cooked orzo, maple syrup, vanilla extract, and ground cinnamon.

  • 5

    Gently fold in the yogurt portion of the Chobani Flip until the pudding is creamy and uniform.

  • 6

    Transfer the pudding to a serving bowl and top with the crunchy almond and chocolate mix-ins from the Chobani Flip for a toasted finish.

Protein Pasta Pudding with Greek Yogurt

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

Protein Pasta Pudding with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein Pasta Pudding with Greek Yogurt

Tender orzo pasta simmered in a creamy vanilla custard and topped with a Chobani Flip for a bit of toasted almond crunch.

NUTRITION

450kcal
Protein
36.2g
Fat
8.1g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces dry Orzo pasta

0.5 cup Plain Nonfat Greek Yogurt

1 container Chobani Flip (Almond Coco Loco)

2 large Egg Whites

1 teaspoon Maple Syrup

0.5 teaspoon Vanilla Extract

0.25 teaspoon Ground Cinnamon

PREPARATION

  • 1

    Boil a small pot of water and cook the orzo pasta until tender, then drain thoroughly.

  • 2

    In a small saucepan over low heat, whisk together the egg whites and plain Greek yogurt until well combined.

  • 3

    Stir the mixture constantly for about 3 to 5 minutes until it thickens into a smooth custard, ensuring the heat remains low to avoid curdling.

  • 4

    Remove the pan from the heat and stir in the cooked orzo, maple syrup, vanilla extract, and ground cinnamon.

  • 5

    Gently fold in the yogurt portion of the Chobani Flip until the pudding is creamy and uniform.

  • 6

    Transfer the pudding to a serving bowl and top with the crunchy almond and chocolate mix-ins from the Chobani Flip for a toasted finish.