Name: Sticky Date Pudding with Toffee Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop vanilla protein powder; 0.25 cup liquid egg whites; 0.5 cup non-fat Greek yogurt; 2 whole Medjool dates; 2 tbsp oat flour; 1 tbsp full-fat coconut milk; 1 tsp ghee; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.13 tsp sea salt; 2 tbsp water; 0.25 tsp vanilla extract

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

YOUR SOLIN GENERATED RECIPE

Sticky Date Pudding with Toffee Sauce

Steamed date sponge cake made with protein-rich oats and yogurt, drizzled with a velvety date-caramel toffee sauce for a decadent yet clean finish.

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NUTRITION

Protein

55.5g

Fat

12.0g

Carbs

61.6g

SERVINGS

1 serving

INGREDIENTS

1 scoop vanilla protein powder

0.25 cup liquid egg whites

0.5 cup non-fat Greek yogurt

2 whole Medjool dates

2 tbsp oat flour

1 tbsp full-fat coconut milk

1 tsp ghee

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

2 tbsp water

0.25 tsp vanilla extract

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PREPARATION

1
Pit and finely chop the Medjool dates, then soak half of them in 2 tablespoons of hot water to soften.
2
In a bowl, whisk together the protein powder, oat flour, baking powder, cinnamon, and sea salt.
3
Stir in the egg whites, Greek yogurt, vanilla extract, and the unsoaked chopped dates until a thick batter forms.
4
Transfer the batter to a greased ramekin and microwave for 90-120 seconds or bake at 350°F for 15 minutes until set.
5
While the pudding cooks, blend the soaked dates with their soaking water, coconut milk, and ghee until a smooth, glossy toffee sauce forms.
6
Invert the warm pudding onto a plate and pour the rich toffee sauce over the top before serving.