YOUR SOLIN GENERATED RECIPE
High-Protein Lemon Berry Icebox Cake
Chilled layers of zesty lemon-infused Greek yogurt and juicy mixed berries create a refreshing, protein-packed treat that feels like a decadent summer indulgence.
INGREDIENTS
1.5 cup non-fat Greek yogurt
0.5 scoop vanilla protein powder
1 tbsp lemon juice
1 tsp lemon zest
0.5 cup fresh raspberries
0.5 cup fresh blueberries
2 sheets whole grain graham crackers
0.5 tsp vanilla extract
1 tsp monk fruit sweetener
PREPARATION
In a medium bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, lemon juice, lemon zest, vanilla extract, and monk fruit sweetener until the mixture is completely smooth and creamy.
Break the whole grain graham crackers into several smaller pieces that will fit easily into your serving glass or container.
Place a single layer of the graham cracker pieces at the bottom of a wide-mouthed glass or small mason jar.
Spread approximately one-third of the lemon yogurt mixture evenly over the cracker layer using a spoon.
Scatter half of the fresh raspberries and blueberries over the yogurt layer to create a vibrant fruit center.
Add another layer of graham cracker pieces on top of the berries, followed by another third of the yogurt mixture.
Finish with the remaining berries and the final portion of the lemon yogurt, smoothing the top with a spatula.
Garnish with an extra pinch of lemon zest and refrigerate for at least 2 hours, or overnight, to allow the crackers to soften into a cake-like texture before serving.