Creamy Protein Yogurt Parfait with Mixed Berries

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

Creamy Protein Yogurt Parfait with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Protein Yogurt Parfait with Mixed Berries

Whipped Greek yogurt layered with vanilla protein and fresh mixed berries, topped with hemp hearts for a satisfying crunch.

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NUTRITION

301kcal
Protein
39.3g
Fat
6.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

225 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Powder

110 grams Mixed Berries

10 grams Hemp Hearts

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk together the Greek yogurt and vanilla protein powder until completely smooth.

  • 2

    Wash the mixed berries and slice any larger pieces into bite-sized halves.

  • 3

    Layer half of the yogurt mixture into a glass followed by a handful of berries.

  • 4

    Top with the remaining yogurt and berries.

  • 5

    Garnish with hemp hearts for a delicate crunch.

Creamy Protein Yogurt Parfait with Mixed Berries

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

Creamy Protein Yogurt Parfait with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Protein Yogurt Parfait with Mixed Berries

Whipped Greek yogurt layered with vanilla protein and fresh mixed berries, topped with hemp hearts for a satisfying crunch.

NUTRITION

301kcal
Protein
39.3g
Fat
6.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

225 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Powder

110 grams Mixed Berries

10 grams Hemp Hearts

PREPARATION

  • 1

    Whisk together the Greek yogurt and vanilla protein powder until completely smooth.

  • 2

    Wash the mixed berries and slice any larger pieces into bite-sized halves.

  • 3

    Layer half of the yogurt mixture into a glass followed by a handful of berries.

  • 4

    Top with the remaining yogurt and berries.

  • 5

    Garnish with hemp hearts for a delicate crunch.