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Raspberry Baked Yogurt

Raspberry Baked Yogurt: A Light and Creamy Delight

Enjoy a healthy and delicious Raspberry Baked Yogurt, perfect for breakfast or dessert, packed with flavor and protein.
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Prep Time 10 minutes
Cook Time 37 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs
  • 2 cups Greek Yogurt (plain) unsweetened preferred
  • 2 tablespoons Tapioca Starch or arrowroot/corn starch
  • 2 tablespoons Maple Syrup adjust to taste
  • 1 cup Raspberries (fresh)

Equipment

  • Mixing bowl
  • whisk
  • Baking dish

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, tapioca starch, and maple syrup until smooth and pale.
  3. Gently fold in the fresh raspberries.
  4. Pour the mixture into a greased 9-inch baking dish and smooth the top.
  5. Bake for approximately 37 minutes until the top is set and lightly golden.
  6. Cool for about 10 minutes before serving warm or refrigerating for a chilled treat.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 70mgPotassium: 250mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For best results, monitor baking time closely as ovens vary. Store leftovers in an airtight container for 3-4 days.

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