YOUR SOLIN GENERATED RECIPE
Greek Yogurt Bowl with Mixed Berries and Almond Butter
A chilled bowl of creamy Greek yogurt topped with vibrant mixed berries and a swirl of almond butter, finished with a sprinkle of nutty hemp hearts.
INGREDIENTS
1 cup Non-fat Greek Yogurt
1.5 tablespoons Almond Butter
1 cup Mixed Berries
1.5 tablespoons Hemp Hearts
PREPARATION
Place the non-fat Greek yogurt into a medium-sized breakfast bowl and smooth the surface with a spoon.
Rinse the mixed berries under cold water and pat them dry before scattering them over the yogurt base.
Drizzle the almond butter evenly across the berries, warming it slightly first if it is too thick to pour.
Finish the bowl by sprinkling the hemp hearts over the top for an extra boost of plant-based protein and healthy fats.