YOUR SOLIN GENERATED RECIPE
Greek Yogurt Bowl with Crunchy Almonds and Fresh Berries
Toasted almonds and fresh blueberries over creamy Greek yogurt, finished with a sweet, floral drizzle of honey.
INGREDIENTS
180 grams Non-fat Greek Yogurt
25 grams Almonds
100 grams Fresh Blueberries
1 tablespoon Honey
0.5 teaspoon Ground Cinnamon
PREPARATION
Lightly toast the almonds in a dry pan over medium heat until fragrant, then roughly chop.
Place the Greek yogurt into a serving bowl and smooth the top with a spoon.
Wash the blueberries and pat them dry before scattering them over the yogurt.
Drizzle the honey in a thin stream over the fruit and nuts.
Finish with a sprinkle of ground cinnamon for a hint of warmth.