Creamy Baked Greek Yogurt: A High-Protein Delight

Enjoy a nutritious Baked Greek Yogurt packed with protein, perfect for breakfast or a snack.

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Prep Time 5

Cook Time 30

Cooling Time 10

Total Time 45

Servings: 2 servings

Course: Breakfast

Cuisine: Greek

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Nonfat Plain Greek Yogurt You can substitute with any plain yogurt.
1 large Egg Replace with aquafaba for a vegan version.
1/2 cup Unsweetened Almond Milk Any plant-based or regular milk can be used.
1 scoop Vanilla Protein Powder Use whey-casein for non-vegan or plant-based for vegan.
2 tablespoons Cornstarch Can be omitted if desired.

Optional Mix-Ins

1 cup Chopped Berries Use any fruit of your choice.
1/2 cup Chocolate Chips Opt for dairy-free chips if keeping it vegan.

Equipment

Ramekin
Mixing Bowl
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease the ramekin(s) with non-stick spray.
Whisk together the Greek yogurt and egg until smooth and creamy.
Sprinkle in the protein powder and cornstarch; stir until just combined.
Add almond milk gradually until the mixture achieves a pourable consistency.
Fold in any optional mix-ins like berries or chocolate chips.
Pour the mixture into prepared ramekin(s) and smooth the surface.
Bake for about 30 minutes or 20 minutes for smaller ramekins until slightly golden.
Cool slightly before serving warm or chilled, garnished as desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 46.5gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 60mgSodium: 100mgPotassium: 250mgFiber: 1gSugar: 4gVitamin A: 5IUVitamin C: 4mgCalcium: 15mgIron: 2mg

Notes

Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave for 30-60 seconds if desired warm.

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