YOUR SOLIN GENERATED RECIPE
Creamy Protein Yogurt with Coffee and Chopped Almonds
Silky Greek yogurt whipped with espresso and vanilla protein, topped with a handful of crunchy toasted almonds.
INGREDIENTS
200g Nonfat Greek Yogurt
12g Vanilla Whey Protein Isolate
25g Dry Roasted Almonds, chopped
1 tsp Instant Espresso Powder
30g Canned Pumpkin Puree
PREPARATION
In a small mixing bowl, combine the nonfat Greek yogurt and the pumpkin puree, whisking until the texture is uniform and light.
Slowly sift in the vanilla protein powder and the instant espresso powder to avoid clumping.
Stir the mixture vigorously with a spoon or a small whisk until the coffee is fully dissolved and the protein powder is completely integrated.
Roughly chop the dry roasted almonds into bite-sized pieces.
Transfer the yogurt mixture to a serving bowl and top with the chopped almonds for a satisfying crunch.