Snack · Chinese · 10 min
Beijing-Style Yogurt with Toasted Pumpkin Seeds and Ginger-Pear Compote
- Calories
- 211
- Protein
- 14g
- Carbs
- 8g
- Fat
- 15g
Ingredients
- 40 g plain nonfat Greek yogurt
- 8.3 g unflavored whey protein isolate
- 10 g pear
- 4.5 g fresh ginger root
- 1 tbsp water
- 30.9 g pumpkin seeds
Method
- 01In a small saucepan over medium heat, combine the diced pear, finely grated ginger, and water.
- 02Simmer for 5 to 7 minutes, stirring occasionally, until the pear softens and forms a warm, slightly thick compote. Remove from heat and allow to cool slightly.
- 03In a small bowl, thoroughly whisk together the strained nonfat Greek yogurt and unflavored whey protein isolate until completely smooth and thick.
- 04Spoon the warm ginger-pear compote over the cool yogurt base.
- 05Garnish with roasted pumpkin seeds and serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
