YOUR SOLIN GENERATED RECIPE
Pressed Cottage Cheese and Berry Bowl with Egg Whites
Soft-scrambled egg whites folded into creamy pressed cottage cheese and Greek yogurt, topped with juicy sliced strawberries for a velvety finish.
INGREDIENTS
80 grams Pressed Cottage Cheese (Tworog)
80 grams Egg Whites
60 grams Non-fat Greek Yogurt
100 grams Fresh Strawberries
PREPARATION
Mist a small non-stick skillet with a tiny bit of avocado oil and place over medium-low heat.
Whisk the egg whites in the skillet constantly until they are soft, fluffy, and just set.
In a small mixing bowl, combine the pressed cottage cheese and the non-fat Greek yogurt, stirring until the mixture is smooth.
Gently fold the warm, cooked egg whites into the cold cheese and yogurt base to create a high-volume, creamy texture.
Transfer the mixture to a serving bowl and top with the fresh sliced strawberries.