Name: Protein Bean Brownie with Egg White Yogurt Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Canned Black Beans (rinsed); 1/2 cup Liquid Egg Whites (divided); 2 tbsp Unsweetened Cocoa Powder; 120g Non-fat Greek Yogurt; 30g Fat-free Cottage Cheese; 1/2 tsp Baking Powder; 1 tbsp Monk fruit sweetener

Protein Bean Brownie with Egg White Yogurt Cream

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

YOUR SOLIN GENERATED RECIPE

Protein Bean Brownie with Egg White Yogurt Cream

Fudgy black bean brownies baked with cocoa and egg whites, topped with a whipped Greek yogurt and cottage cheese frosting for a silky finish.

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NUTRITION

Protein

38.5g

Fat

2.7g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Black Beans (rinsed)

1/2 cup Liquid Egg Whites (divided)

2 tbsp Unsweetened Cocoa Powder

120g Non-fat Greek Yogurt

30g Fat-free Cottage Cheese

1/2 tsp Baking Powder

1 tbsp Monk fruit sweetener

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish.
2
Rinse and drain the black beans thoroughly to ensure a neutral flavor base for the brownie.
3
In a blender, combine the black beans, 90g of the liquid egg whites, cocoa powder, monk fruit sweetener, and baking powder.
4
Process the mixture until it is completely smooth and no bean skins remain.
5
Pour the batter into the prepared dish and bake for 20 to 25 minutes, or until the top is firm to the touch.
6
While the brownie cools, combine the remaining 30g of egg whites, Greek yogurt, and cottage cheese in a small bowl.
7
Whisk the topping vigorously until it reaches a light, whipped consistency.
8
Spread the yogurt cream over the cooled brownie and serve.