YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Almond Butter Swirl
A chilled blend of creamy Greek yogurt and rich cocoa, swirled with velvety almond butter and topped with toasted quinoa for a satisfying crunch.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.75 scoop Chocolate Whey Protein Powder
2 tablespoons Almond Butter
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Maple Syrup
1 tablespoon Cooked Quinoa
PREPARATION
In a medium mixing bowl, combine the non-fat Greek yogurt, chocolate protein powder, unsweetened cocoa powder, and maple syrup.
Whisk the mixture vigorously until completely smooth and no lumps of protein powder remain.
In a small dry skillet over medium heat, add the cooked quinoa and toast for 3-5 minutes, stirring frequently, until it becomes fragrant and slightly crisp.
Transfer the chocolate pudding into a serving bowl.
Gently warm the almond butter in the microwave for 10 seconds if it is too thick to pour, then drizzle it over the pudding.
Use a knife or spoon to swirl the almond butter into the chocolate base for a marbled effect.
Top with the toasted quinoa and serve immediately or chill for 30 minutes for a firmer texture.