Name: Double Vanilla Protein Greek Yogurt Cloud Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large egg whites; 1.75 scoops vanilla whey protein powder; 2 tbsp nonfat Greek yogurt; 0.25 tsp cream of tartar; 0.13 tsp sea salt; 0.25 cup fresh raspberries

Double Vanilla Protein Greek Yogurt Cloud Bread

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

YOUR SOLIN GENERATED RECIPE

Double Vanilla Protein Greek Yogurt Cloud Bread

Baked egg whites and vanilla protein form an airy cloud bread with a light and pillowy texture, topped with sweet fresh raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

59.3g

Fat

1.0g

Carbs

9.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1.75 scoops vanilla whey protein powder

2 tbsp nonfat Greek yogurt

0.25 tsp cream of tartar

0.13 tsp sea salt

0.25 cup fresh raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
2
Place the egg whites in a clean, dry glass bowl and add the cream of tartar and sea salt.
3
Use a hand mixer to beat the egg whites on high speed until stiff, glossy peaks form and hold their shape.
4
In a separate small bowl, whisk the nonfat Greek yogurt and 2 scoops of vanilla whey protein powder together until a very thick, smooth paste forms.
5
Gently fold the yogurt-protein mixture into the whipped egg whites using a rubber spatula, being extremely careful not to deflate the air bubbles.
6
Spoon the batter into four even rounds on the prepared baking sheet, smoothing the tops slightly into thick circles.
7
Bake for 22 to 25 minutes until the cloud bread is golden brown and firm to the touch.
8
Remove from the oven and allow to cool for 5 minutes before topping with fresh raspberries and serving.