Name: Creamy Vanilla Bean Panna Cotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek yogurt; 0.5 cup Unsweetened almond milk; 2 scoops Collagen peptides; 1 tbsp Gelatin powder; 1 tbsp Maple syrup; 1 tsp Vanilla bean paste; 0.5 cup Fresh raspberries; 1 tbsp Hemp hearts; 0.13 tsp Sea salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Panna Cotta

Silky vanilla bean panna cotta made with protein-rich Greek yogurt and collagen, topped with vibrant fresh berries and nutty hemp hearts for a satisfying crunch.

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NUTRITION

Protein

51.2g

Fat

6.4g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Unsweetened almond milk

2 scoops Collagen peptides

1 tbsp Gelatin powder

1 tbsp Maple syrup

1 tsp Vanilla bean paste

0.5 cup Fresh raspberries

1 tbsp Hemp hearts

0.13 tsp Sea salt

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PREPARATION

1
In a small saucepan, pour the unsweetened almond milk and sprinkle the gelatin powder evenly over the surface. Let it sit for 5 minutes to bloom.
2
Place the saucepan over low heat and stir constantly until the gelatin is completely dissolved and the liquid is warm, but not boiling.
3
In a medium mixing bowl, whisk together the Greek yogurt, collagen peptides, maple syrup, vanilla bean paste, and sea salt until completely smooth.
4
Slowly pour the warm almond milk mixture into the yogurt base, whisking continuously to ensure no lumps form.
5
Divide the mixture into two large ramekins or glass jars.
6
Refrigerate for at least 4 hours, or until the panna cotta is firm and set.
7
Before serving, top each portion with fresh raspberries and a sprinkle of hemp hearts for added texture.