Creamy Protein Yogurt with Chocolate Noodle Crunch

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

Creamy Protein Yogurt with Chocolate Noodle Crunch

YOUR SOLIN GENERATED RECIPE

Creamy Protein Yogurt with Chocolate Noodle Crunch

Whisked Greek yogurt and protein powder topped with cocoa-dusted toasted rice noodles and dark chocolate for a satisfyingly crisp finish.

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NUTRITION

334kcal
Protein
36.9g
Fat
8.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

15 grams Whey Protein Powder

0.5 ounces Rice Vermicelli

1 teaspoon Coconut Oil

1 teaspoon Unsweetened Cocoa Powder

1 tablespoon Mini Dark Chocolate Chips

1 teaspoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Break the dry rice vermicelli noodles into small, half-inch pieces.

  • 2

    Heat the coconut oil in a small skillet over medium heat and add the noodle pieces.

  • 3

    Toast the noodles for 2-3 minutes, stirring constantly, until they are golden brown and very crisp.

  • 4

    Remove the skillet from the heat and immediately toss the warm noodles with the cocoa powder and monk fruit sweetener until evenly coated.

  • 5

    In a small mixing bowl, whisk together the Greek yogurt and protein powder until the mixture is light, airy, and free of lumps.

  • 6

    Transfer the yogurt mixture to a serving bowl and top with the chocolate-coated noodle crunch and mini dark chocolate chips.

Creamy Protein Yogurt with Chocolate Noodle Crunch

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

Creamy Protein Yogurt with Chocolate Noodle Crunch

YOUR SOLIN GENERATED RECIPE

Creamy Protein Yogurt with Chocolate Noodle Crunch

Whisked Greek yogurt and protein powder topped with cocoa-dusted toasted rice noodles and dark chocolate for a satisfyingly crisp finish.

NUTRITION

334kcal
Protein
36.9g
Fat
8.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

15 grams Whey Protein Powder

0.5 ounces Rice Vermicelli

1 teaspoon Coconut Oil

1 teaspoon Unsweetened Cocoa Powder

1 tablespoon Mini Dark Chocolate Chips

1 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

    Break the dry rice vermicelli noodles into small, half-inch pieces.

  • 2

    Heat the coconut oil in a small skillet over medium heat and add the noodle pieces.

  • 3

    Toast the noodles for 2-3 minutes, stirring constantly, until they are golden brown and very crisp.

  • 4

    Remove the skillet from the heat and immediately toss the warm noodles with the cocoa powder and monk fruit sweetener until evenly coated.

  • 5

    In a small mixing bowl, whisk together the Greek yogurt and protein powder until the mixture is light, airy, and free of lumps.

  • 6

    Transfer the yogurt mixture to a serving bowl and top with the chocolate-coated noodle crunch and mini dark chocolate chips.