YOUR SOLIN GENERATED RECIPE
High-Protein Yogurt Parfait with Blueberries and Rice Cake Crumble
Creamy Greek yogurt layered with juicy blueberries and a crunchy rice cake crumble, finished with a sprinkle of toasted sliced almonds.
INGREDIENTS
400g Non-fat Plain Greek Yogurt
1/2 cup Fresh Blueberries
2 Plain Brown Rice Cakes
1 tablespoon Sliced Almonds
PREPARATION
Place the non-fat Greek yogurt in a medium mixing bowl and stir until smooth.
Crush the brown rice cakes by hand into small, irregular crumbles to mimic a granola texture.
In a tall glass or serving bowl, spoon in half of the creamy Greek yogurt.
Add a layer of fresh blueberries and half of the crushed rice cake crumble.
Top with the remaining yogurt followed by the rest of the blueberries and rice cake pieces.
Finish the dish by sprinkling the sliced almonds over the top for a nutty toasted crunch.
Serve immediately to enjoy the contrast between the silky yogurt and the crisp rice cake crumble.