Name: High-Protein Sticky Date Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 whole Medjool dates; 1 scoop Vanilla protein powder; 0.5 cup Liquid egg whites; 0.25 cup Nonfat Greek yogurt; 2 tbsp Oat flour; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 0.25 tsp Vanilla extract; 2 tbsp Unsweetened almond milk; 0.13 tsp Sea salt

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

YOUR SOLIN GENERATED RECIPE

High-Protein Sticky Date Pudding

Warm date-sweetened cake baked until fluffy and topped with a velvety, caramel-like toffee sauce for a comforting and protein-packed treat.

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NUTRITION

Protein

48.7g

Fat

2.7g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

2 whole Medjool dates

1 scoop Vanilla protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

2 tbsp Oat flour

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.25 tsp Vanilla extract

2 tbsp Unsweetened almond milk

0.13 tsp Sea salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin with coconut oil spray.
2
Place the Medjool dates in a small bowl and cover with boiling water for 5 minutes to soften.
3
Drain the dates and mash them into a smooth paste using a fork or small food processor.
4
In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, half of the date paste, vanilla extract, and cinnamon.
5
Stir in the vanilla protein powder, oat flour, and baking powder until a smooth batter forms.
6
Pour the batter into the prepared ramekin and bake for 22-25 minutes until the center is set and the top is golden.
7
While the pudding bakes, whisk the remaining date paste with the unsweetened almond milk and sea salt to create the toffee sauce.
8
Remove the pudding from the oven and pour the toffee sauce over the top while still warm.