YOUR SOLIN GENERATED RECIPE
High-Protein Berry Custard Yogurt Bowl
Simmered berries whisked into a warm egg white custard and swirled into thick Greek yogurt, topped with a generous crunch of toasted walnuts.
INGREDIENTS
0.5 cup full-fat Greek yogurt
0.25 cup liquid egg whites
0.25 scoop vanilla protein powder
0.5 oz raw walnuts
0.5 tbsp almond butter
0.25 cup fresh blueberries
0.25 cup fresh raspberries
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
PREPARATION
Toast the raw walnuts in a dry skillet over medium heat for 3 to 5 minutes until they are golden brown and fragrant, then remove from heat and set aside.
Place the fresh blueberries and raspberries in a small saucepan over medium-low heat, mashing them slightly with a fork to release their natural juices.
Lower the heat to its minimum setting and slowly pour the liquid egg whites into the saucepan while whisking constantly to prevent scrambling.
Continue whisking for 2 to 3 minutes until the mixture thickens into a smooth, velvety custard, then stir in the vanilla extract and ground cinnamon.
In a medium serving bowl, combine the Greek yogurt, vanilla protein powder, and almond butter, whisking until the base is thick and creamy.
Pour the warm berry custard over the yogurt mixture and use a spoon to gently swirl the layers together for a marbled effect.
Top the bowl with the toasted walnuts and serve immediately while the custard is still warm.