The recipe makes 2 servings.
Ingredients:
For the Roasted Rhubarb
2 cups rhubarb, cut into 1-inch pieces (200 g)
1 Tbsp monk fruit sweetener
1 Tbsp water (15 ml)
For the Protein Yogurt Bowl
1½ cups full-fat Greek yogurt (360 g)
2 scoops HLTH Code Vanilla
2 Tbsp heavy cream (30 ml)
To Garnish
Finely chopped almonds (2 Tbsp / 14 g)
Lemon zest
Instructions:
Preheat the oven to 375°F (190°C) and place the rhubarb in a small baking dish. Sprinkle with the sweetener and add a tablespoon of water.
Roast for 18–20 minutes, or until tender but still holding its shape, and then allow to cool slightly.
In a medium bowl, combine the Greek yogurt, HLTH Code Vanilla, and heavy cream.
Mix until smooth and creamy.
Divide the yogurt mixture between two serving bowls and spoon the roasted rhubarb over the top.
Garnish with chopped almonds and a little lemon zest, and serve immediately.
Nutritional breakdown per serving. Recipe makes 2 servings
310 Calories
27g Protein
16g Fat
2g Fiber
11g Total Carbs
9g NET Carbs
