Silky Greek Yogurt Protein Pudding

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

Silky Greek Yogurt Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Pudding

Whisked non-fat Greek yogurt and vanilla protein powder blended with creamy almond butter for a luscious, velvet-smooth finish.

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NUTRITION

245kcal
Protein
36.1g
Fat
6.8g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

0.6 tablespoon Creamy Almond Butter

1 tablespoon Unsweetened Almond Milk

0.25 teaspoon Ground Cinnamon

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PREPARATION

  • 1

    Place the non-fat Greek yogurt into a small chilled mixing bowl.

  • 2

    Sift the vanilla whey protein powder into the bowl to ensure there are no clumps.

  • 3

    Add the creamy almond butter and the unsweetened almond milk to the mixture.

  • 4

    Using a balloon whisk or a hand mixer, beat the ingredients together for approximately two minutes until the texture is light and airy.

  • 5

    Fold in the ground cinnamon until just combined.

  • 6

    Transfer the pudding to a glass ramekin and refrigerate for at least 15 minutes to allow the consistency to set into a thick, spoonable dessert.

Silky Greek Yogurt Protein Pudding

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

Silky Greek Yogurt Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Pudding

Whisked non-fat Greek yogurt and vanilla protein powder blended with creamy almond butter for a luscious, velvet-smooth finish.

NUTRITION

245kcal
Protein
36.1g
Fat
6.8g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

0.6 tablespoon Creamy Almond Butter

1 tablespoon Unsweetened Almond Milk

0.25 teaspoon Ground Cinnamon

PREPARATION

  • 1

    Place the non-fat Greek yogurt into a small chilled mixing bowl.

  • 2

    Sift the vanilla whey protein powder into the bowl to ensure there are no clumps.

  • 3

    Add the creamy almond butter and the unsweetened almond milk to the mixture.

  • 4

    Using a balloon whisk or a hand mixer, beat the ingredients together for approximately two minutes until the texture is light and airy.

  • 5

    Fold in the ground cinnamon until just combined.

  • 6

    Transfer the pudding to a glass ramekin and refrigerate for at least 15 minutes to allow the consistency to set into a thick, spoonable dessert.