Creamy Greek Yogurt with Mixed Berries and Protein Crunch

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

Creamy Greek Yogurt with Mixed Berries and Protein Crunch

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt with Mixed Berries and Protein Crunch

Gently simmered mixed berries served over velvety Greek yogurt, finished with a toasted almond and hemp seed crunch.

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NUTRITION

352kcal
Protein
20.8g
Fat
19.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

120g Low-Fat Greek Yogurt

50g Fresh Blueberries

50g Fresh Raspberries

25g Sliced Almonds

8g Hemp Hearts

7g Pure Maple Syrup

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PREPARATION

  • 1

    Place the blueberries and raspberries in a small saucepan over low heat with a teaspoon of water.

  • 2

    Simmer the berries for 3-5 minutes, stirring occasionally, until they burst and form a light, warm sauce.

  • 3

    While the berries are simmering, place the sliced almonds in a dry skillet over medium-low heat.

  • 4

    Toast the almonds for 2-3 minutes, shaking the pan frequently, until they are fragrant and golden brown.

  • 5

    Spoon the Greek yogurt into a serving bowl and stir in the maple syrup for a touch of natural sweetness.

  • 6

    Pour the warm berry compote over the yogurt.

  • 7

    Finish by sprinkling the toasted almonds and hemp hearts over the top for a protein-packed crunch.

Creamy Greek Yogurt with Mixed Berries and Protein Crunch

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

Creamy Greek Yogurt with Mixed Berries and Protein Crunch

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt with Mixed Berries and Protein Crunch

Gently simmered mixed berries served over velvety Greek yogurt, finished with a toasted almond and hemp seed crunch.

NUTRITION

352kcal
Protein
20.8g
Fat
19.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

120g Low-Fat Greek Yogurt

50g Fresh Blueberries

50g Fresh Raspberries

25g Sliced Almonds

8g Hemp Hearts

7g Pure Maple Syrup

PREPARATION

  • 1

    Place the blueberries and raspberries in a small saucepan over low heat with a teaspoon of water.

  • 2

    Simmer the berries for 3-5 minutes, stirring occasionally, until they burst and form a light, warm sauce.

  • 3

    While the berries are simmering, place the sliced almonds in a dry skillet over medium-low heat.

  • 4

    Toast the almonds for 2-3 minutes, shaking the pan frequently, until they are fragrant and golden brown.

  • 5

    Spoon the Greek yogurt into a serving bowl and stir in the maple syrup for a touch of natural sweetness.

  • 6

    Pour the warm berry compote over the yogurt.

  • 7

    Finish by sprinkling the toasted almonds and hemp hearts over the top for a protein-packed crunch.