YOUR SOLIN GENERATED RECIPE
Strawberry Shortcake with Vanilla Cream
Fluffy oat and cottage cheese shortcakes griddled until golden, topped with velvety vanilla Greek yogurt cream and vibrant, juicy sliced strawberries.
INGREDIENTS
0.5 cup rolled oats
0.5 cup low-fat cottage cheese
0.75 cup egg whites
0.5 tsp baking powder
1 tsp vanilla extract
1 tsp coconut oil
1 cup fresh strawberries
0.5 cup non-fat Greek yogurt
0.25 tsp ground cinnamon
0.5 tbsp maple syrup
0.13 tsp sea salt
PREPARATION
Place the rolled oats, cottage cheese, egg whites, baking powder, half of the vanilla extract, cinnamon, and sea salt into a high-speed blender.
Process the mixture until it reaches a completely smooth, pourable consistency.
Lightly grease a large non-stick skillet with the coconut oil and set it over medium heat.
Pour the batter into the skillet to create three or four thick, round shortcakes.
Cook for approximately 3 minutes until the edges are set and bubbles appear, then flip and cook for 2 more minutes until golden brown.
In a small bowl, stir together the Greek yogurt, the remaining vanilla extract, and the maple syrup to create the vanilla cream.
Wash and slice the fresh strawberries into thin pieces.
Stack the warm shortcakes on a plate, layering each with a generous spoonful of vanilla cream and the sliced strawberries.