Delicious Raspberry Baked Yogurt for a Guilt-Free Treat

This Raspberry Baked Yogurt is a nutritious breakfast and guilt-free dessert packed with flavor and protein.

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Prep Time 10

Cook Time 37

Cooling Time 10

Total Time 57

Servings: 4 servings

Course: Breakfast

Cuisine: Healthy

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 large Eggs Provide structure and healthy fats; use more egg whites for lower fat.
2 cups Greek Yogurt (plain) Try to use unsweetened yogurt for lower sugar content.
1/4 cup Tapioca Starch Helps to thicken; arrowroot or corn starch can be used.
1/4 cup Maple Syrup Adjust amount for desired sweetness level.
1 cup Raspberries (fresh) Substitutable with blueberries or strawberries.

Equipment

Oven
mixing bowl
whisk
spatula
baking dish

Method

Step-by-Step Instructions for Raspberry Baked Yogurt

Preheat your oven to 350°F (175°C) and gather all your ingredients and equipment.
In a mixing bowl, combine the Greek yogurt, eggs, and tapioca starch, whisk until smooth.
Gradually add in the maple syrup, whisking until well incorporated.
Gently fold in the fresh raspberries without breaking them.
Pour the mixture into a greased baking dish and bake for approximately 37 minutes.
Cool slightly on a wire rack before serving warm or chilled.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 125mgSodium: 50mgPotassium: 250mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This Raspberry Baked Yogurt can be stored in the fridge for up to 3 days, or frozen for up to 2 months.

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