Baked Greek Yogurt: A Dreamy, Protein-Packed Delight

Baked Greek Yogurt is a delicious twist on breakfast, easy to prepare, and high in protein, making it a perfect guilt-free treat.

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Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings: 2 ramekins

Course: Breakfast

Cuisine: Greek

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Nonfat Plain Greek Yogurt Provides creaminess and protein.
1 large Egg Acts as binder; aquafaba can be used for vegan.
1/4 cup Unsweetened Almond Milk Substitute with any plant-based milk.

For Flavor and Texture

1 scoop Vanilla Protein Powder (Whey-casein) Can use vegan protein powder.
2 tablespoons Cornstarch Optional but recommended for best results.

Optional Add-Ins

1 cup Chopped Berries Enhance flavor and sweetness.
1/4 cup Chocolate Chips Optional for a decadent twist.

Equipment

ramekins
Mixing Bowl
Whisk
Oven

Method

Step-by-Step Instructions for Baked Greek Yogurt

Preheat your oven to 350°F (175°C) and grease large ramekin(s) with non-stick cooking spray.
In a large mixing bowl, combine the Greek yogurt and the egg, whisking until smooth.
Add the vanilla protein powder and cornstarch, mixing gently. If too thick, incorporate almond milk.
Taste the mixture for sweetness and fold in any optional ingredients like berries or chocolate chips.
Pour the batter into greased ramekin(s) and smooth the tops.
Bake for 30 minutes, or 20 for smaller ramekins, until slightly jiggly in the center.
Allow to cool for 30 minutes at room temperature, then refrigerate for at least an hour.

Nutrition

Serving: 1ramekinCalories: 150kcalCarbohydrates: 16gProtein: 15gFat: 4gSaturated Fat: 0.5gCholesterol: 70mgSodium: 100mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 2IUCalcium: 150mgIron: 0.5mg

Notes

Garnish with fresh berries or a drizzle of honey before serving for a flavorful touch.

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