Silky Protein Flan with Greek Yogurt

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

Silky Protein Flan with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Flan with Greek Yogurt

Steamed vanilla custard made with Greek yogurt and egg whites, finished with a warm honey-cinnamon glaze and a hint of creamy coconut.

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NUTRITION

302kcal
Protein
47g
Fat
4.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

100g Egg Whites (approx. 3 large whites)

0.5 scoop Vanilla Whey Protein Isolate

1 tablespoon Full-fat Coconut Milk

1 teaspoon Honey

0.25 teaspoon Ground Cinnamon

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, coconut milk, and vanilla extract until the mixture is completely smooth and no protein powder clumps remain.

  • 2

    Drizzle the honey into the bottom of a small heat-proof ceramic ramekin and sprinkle with the ground cinnamon.

  • 3

    Carefully pour the yogurt and egg mixture over the honey in the ramekin, taking care not to disturb the honey layer too much.

  • 4

    Cover the ramekin tightly with a piece of aluminum foil to prevent steam from entering the custard.

  • 5

    Place the ramekin into a steamer basket over a pot of simmering water, or place it in a baking dish filled halfway with hot water (a bain-marie) and bake at 325°F.

  • 6

    Steam or bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight, jelly-like jiggle.

  • 7

    Remove the ramekin from the heat and allow it to cool to room temperature on the counter.

  • 8

    Transfer to the refrigerator and chill for at least 2 hours to allow the protein structure to fully set.

  • 9

    To serve, run a thin knife around the inside edge of the ramekin and invert the flan onto a small dessert plate, letting the honey glaze flow over the top.

Silky Protein Flan with Greek Yogurt

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

Silky Protein Flan with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Flan with Greek Yogurt

Steamed vanilla custard made with Greek yogurt and egg whites, finished with a warm honey-cinnamon glaze and a hint of creamy coconut.

NUTRITION

302kcal
Protein
47g
Fat
4.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

100g Egg Whites (approx. 3 large whites)

0.5 scoop Vanilla Whey Protein Isolate

1 tablespoon Full-fat Coconut Milk

1 teaspoon Honey

0.25 teaspoon Ground Cinnamon

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, coconut milk, and vanilla extract until the mixture is completely smooth and no protein powder clumps remain.

  • 2

    Drizzle the honey into the bottom of a small heat-proof ceramic ramekin and sprinkle with the ground cinnamon.

  • 3

    Carefully pour the yogurt and egg mixture over the honey in the ramekin, taking care not to disturb the honey layer too much.

  • 4

    Cover the ramekin tightly with a piece of aluminum foil to prevent steam from entering the custard.

  • 5

    Place the ramekin into a steamer basket over a pot of simmering water, or place it in a baking dish filled halfway with hot water (a bain-marie) and bake at 325°F.

  • 6

    Steam or bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight, jelly-like jiggle.

  • 7

    Remove the ramekin from the heat and allow it to cool to room temperature on the counter.

  • 8

    Transfer to the refrigerator and chill for at least 2 hours to allow the protein structure to fully set.

  • 9

    To serve, run a thin knife around the inside edge of the ramekin and invert the flan onto a small dessert plate, letting the honey glaze flow over the top.