Silky Protein Pudding with Toasted Pecans and Granola

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

Silky Protein Pudding with Toasted Pecans and Granola

YOUR SOLIN GENERATED RECIPE

Silky Protein Pudding with Toasted Pecans and Granola

A velvety blend of Greek yogurt, sweet potato, and vanilla protein, topped with crunchy granola and buttery toasted pecans.

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NUTRITION

545kcal
Protein
57.9g
Fat
16.9g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Protein Powder

1/4 cup Mashed Sweet Potato

1/2 ounce Pecans

1/5 cup Granola

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PREPARATION

  • 1

    Place the pecans in a small dry skillet over medium heat and toast for 3-5 minutes until fragrant and golden.

  • 2

    In a medium mixing bowl, combine the non-fat Greek yogurt and the pre-cooked mashed sweet potato.

  • 3

    Add the vanilla protein powder to the bowl and whisk vigorously until the mixture is completely smooth and reaches a pudding-like consistency.

  • 4

    If the mixture is too thick, add a teaspoon of water or almond milk until the desired silkiness is achieved.

  • 5

    Transfer the pudding to a serving dish and refrigerate for at least 10 minutes to allow it to set.

  • 6

    Top with the toasted pecans and granola just before serving for maximum crunch.

Silky Protein Pudding with Toasted Pecans and Granola

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

Silky Protein Pudding with Toasted Pecans and Granola

YOUR SOLIN GENERATED RECIPE

Silky Protein Pudding with Toasted Pecans and Granola

A velvety blend of Greek yogurt, sweet potato, and vanilla protein, topped with crunchy granola and buttery toasted pecans.

NUTRITION

545kcal
Protein
57.9g
Fat
16.9g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Protein Powder

1/4 cup Mashed Sweet Potato

1/2 ounce Pecans

1/5 cup Granola

PREPARATION

  • 1

    Place the pecans in a small dry skillet over medium heat and toast for 3-5 minutes until fragrant and golden.

  • 2

    In a medium mixing bowl, combine the non-fat Greek yogurt and the pre-cooked mashed sweet potato.

  • 3

    Add the vanilla protein powder to the bowl and whisk vigorously until the mixture is completely smooth and reaches a pudding-like consistency.

  • 4

    If the mixture is too thick, add a teaspoon of water or almond milk until the desired silkiness is achieved.

  • 5

    Transfer the pudding to a serving dish and refrigerate for at least 10 minutes to allow it to set.

  • 6

    Top with the toasted pecans and granola just before serving for maximum crunch.