NUTRITION

SERVINGS

INGREDIENTS

2 tbsp almond flour

0.5 oz shelled pistachios

1 tbsp liquid egg whites

1 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

1 tsp honey

1 tsp rosewater

0.5 cup fresh raspberries

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C).

• 2

  Pulse the pistachios in a small food processor until they reach a fine, sandy consistency.

• 3

  In a small mixing bowl, combine the ground pistachios, almond flour, sea salt, and liquid egg whites until a cohesive dough forms.

• 4

  Press the dough firmly into the bottom and up the sides of a 4-inch mini tart pan.

• 5

  Bake the crust for 10-12 minutes until it is golden brown and firm to the touch, then remove from the oven and let it cool completely.

• 6

  In a separate bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, honey, and rosewater until the mixture is completely smooth and creamy.

• 7

  Once the tart shell is cool, spread the yogurt filling evenly into the crust.

• 8

  Arrange the fresh raspberries on top in a decorative pattern and garnish with any remaining crushed pistachios before serving.