Protein-Packed Vanilla Bean Greek Yogurt Custard

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

Protein-Packed Vanilla Bean Greek Yogurt Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

A smooth, protein-rich custard blending creamy nonfat Greek yogurt with delicate vanilla bean aroma, enriched by egg whites and a hint of honey, accented with crunchy almonds for a delightful texture. This custard can be enjoyed warm or chilled, making it a versatile meal option that satisfies both flavor and nutrition goals.

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NUTRITION

372kcal
Protein
47.1g
Fat
6.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 large Egg Whites (99g total)

1/2 scoop Unflavored Whey Protein Isolate (15g)

1 tablespoon Honey (21g)

1/2 Vanilla Bean (seeded, approx 3g)

10 Raw Almonds, chopped (70g)

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PREPARATION

  • 1

    Preheat your oven to 325°F if you choose the baked method, and prepare a water bath by placing a deep baking dish filled with hot water on the lower rack.

  • 2

    In a large mixing bowl, whisk together the nonfat Greek yogurt, egg whites, and whey protein isolate until smooth and fully combined.

  • 3

    Stir in the honey and scrape in the seeds from the vanilla bean, mixing thoroughly to disperse the flavor evenly.

  • 4

    Lightly grease individual ramekins or a small baking dish. Pour the custard mixture evenly into the dish(es).

  • 5

    Place the ramekins or dish in the water bath and bake in the preheated oven for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.

  • 6

    Remove from the oven and let cool to room temperature. Sprinkle the chopped almonds on top for an added crunch. Alternatively, if you prefer a chilled custard, refrigerate the mixture for at least 2 hours before topping with almonds.

  • 7

    Serve warm or chilled, savoring the creamy texture and rich vanilla flavor with every bite.

Protein-Packed Vanilla Bean Greek Yogurt Custard

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

Protein-Packed Vanilla Bean Greek Yogurt Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Custard

A smooth, protein-rich custard blending creamy nonfat Greek yogurt with delicate vanilla bean aroma, enriched by egg whites and a hint of honey, accented with crunchy almonds for a delightful texture. This custard can be enjoyed warm or chilled, making it a versatile meal option that satisfies both flavor and nutrition goals.

NUTRITION

372kcal
Protein
47.1g
Fat
6.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 large Egg Whites (99g total)

1/2 scoop Unflavored Whey Protein Isolate (15g)

1 tablespoon Honey (21g)

1/2 Vanilla Bean (seeded, approx 3g)

10 Raw Almonds, chopped (70g)

PREPARATION

  • 1

    Preheat your oven to 325°F if you choose the baked method, and prepare a water bath by placing a deep baking dish filled with hot water on the lower rack.

  • 2

    In a large mixing bowl, whisk together the nonfat Greek yogurt, egg whites, and whey protein isolate until smooth and fully combined.

  • 3

    Stir in the honey and scrape in the seeds from the vanilla bean, mixing thoroughly to disperse the flavor evenly.

  • 4

    Lightly grease individual ramekins or a small baking dish. Pour the custard mixture evenly into the dish(es).

  • 5

    Place the ramekins or dish in the water bath and bake in the preheated oven for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.

  • 6

    Remove from the oven and let cool to room temperature. Sprinkle the chopped almonds on top for an added crunch. Alternatively, if you prefer a chilled custard, refrigerate the mixture for at least 2 hours before topping with almonds.

  • 7

    Serve warm or chilled, savoring the creamy texture and rich vanilla flavor with every bite.