Name: High-Protein Vanilla Bean Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups non-fat Greek yogurt; 0.5 scoop vanilla whey protein powder; 1 tbsp almond butter; 1 tbsp maple syrup; 0.5 cup unsweetened almond milk; 1 tsp vanilla bean paste; 0.13 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Cream

Velvety Greek yogurt and grass-fed whey blended with aromatic vanilla bean paste for a chilled treat that is incredibly smooth.

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NUTRITION

Protein

46.8g

Fat

10.8g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups non-fat Greek yogurt

0.5 scoop vanilla whey protein powder

1 tbsp almond butter

1 tbsp maple syrup

0.5 cup unsweetened almond milk

1 tsp vanilla bean paste

0.13 tsp sea salt

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PREPARATION

1
Combine the Greek yogurt, protein powder, almond butter, maple syrup, almond milk, vanilla bean paste, and sea salt in a high-speed blender.
2
Blend on high for 60 seconds until the mixture is completely smooth and the vanilla bean specks are evenly distributed.
3
Pour the mixture into a shallow, freezer-safe container or an ice cream maker bowl.
4
If using a container, freeze for 3 to 4 hours, whisking the mixture every 30 minutes to break up ice crystals and maintain a creamy texture.
5
If using an ice cream maker, churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.
6
Scoop into a bowl and serve immediately for the best texture.