YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Almonds
Whisked Greek yogurt and dark cocoa chilled into a velvety mousse, finished with golden toasted almonds for a satisfying crunch.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Chocolate Whey Protein Isolate
1 tablespoon Unsweetened Cocoa Powder
2 tablespoons Sliced Almonds
1.5 teaspoons Almond Butter
1 teaspoon Monk Fruit Sweetener
PREPARATION
Place the sliced almonds in a small dry skillet over medium heat and toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and golden brown.
In a medium mixing bowl, combine the non-fat Greek yogurt, chocolate whey protein, unsweetened cocoa powder, and monk fruit sweetener.
Whisk the mixture vigorously by hand or use a hand mixer on low speed until the texture is completely smooth and the protein powder is fully incorporated.
Add the almond butter to the bowl and gently fold it into the chocolate mixture to create a light swirl.
Transfer the pudding into a chilled serving glass or bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the texture to set.
Top with the warm toasted almonds immediately before serving to maintain their crisp texture.