Baked Greek Yogurt Protein

# Ingredient List:

01 - 1 cup nonfat plain Greek yogurt

02 - 1 large egg

03 - 2 tablespoons unsweetened almond milk

04 - 1/4 cup vanilla protein powder (whey-casein blend)

05 - 1/2 teaspoon cornstarch

06 - 1/4 cup chopped berries (blueberries or strawberries)

07 - 2 tablespoons chocolate chips

01 - Preheat oven to 350°F. Lightly grease a large ramekin or 2 small ramekins with nonstick cooking spray.

02 - In a large bowl, whisk together Greek yogurt and egg until fully combined.

03 - Add protein powder and cornstarch. Mix gently until smooth without over-mixing.

04 - If the mixture is too thick and not pourable, stir in almond milk until reaching a smooth, pourable consistency.

05 - Fold in chopped berries or chocolate chips if desired.

06 - Pour the mixture into the prepared ramekin(s) and smooth the top with a spatula.

07 - Bake for 30 minutes (or 20 minutes for small ramekins) until the center is just set but still slightly jiggly.

08 - Let cool for a few minutes before serving warm, or chill for a cold treat.

01 -

Thirty-six grams of protein that doesn't taste like punishment, baked into something that feels almost dessert-like.
Takes five minutes to assemble and tastes impressive enough to feel like you actually tried on a weekday morning.
Works warm, cold, or even crumbly if you forget about it in the oven—it's forgiving in the best way.

02 -

Overbaking by even five minutes transforms this from tender to rubbery—use that jiggle test religiously, not a timer's guess.
The mixture needs to be pourable, not thick like yogurt straight from the container, or it won't bake evenly throughout.

03 -

The jiggle test is real—a center that moves slightly when shaken means creamy perfection, not undercooked.
Don't skip whisking the egg and yogurt thoroughly; any egg white streaks will stay separate and create an uneven texture.