OurGLP1

Breakfast recipe

Baked raspberry protein yoghurt pots

Warm, softly set yoghurt pots with raspberries and lemon — somewhere between breakfast and cheesecake.

High proteinNo added sugarVegetarianMake ahead
Two baked raspberry yoghurt pots with one spoon showing the soft interior
Prep8 min
Cook24 min
Total32 min
Makes2 servings
LevelEasy
By OurGLP1 Editorial TeamDevelopment recipe — kitchen testing recommended before deployment

At a glance

Nutrition per serving

Estimated values for 1 of 2 servings.

Calories240kcal
Protein34g
Carbohydrate12g
Sugar8g
Fibre3g
Fat6g

Nutrition is an estimate calculated from generic 0% Greek yoghurt and whey-isolate values. Protein powders and yoghurts vary substantially, so check the products you use.

Prepare

Ingredients

Scale recipe
Greek yoghurt, two eggs, vanilla protein powder, raspberries, lemon, vanilla and two ramekins arranged on a pale worktop
Everything measured before cooking keeps the steps calm and clear.

Contains: Egg, Milk. Always check individual product labels.

Cook along

Step-by-step method

  1. 1

    Heat the oven

    Heat the oven to 170°C conventional or 150°C fan. Place two ovenproof ramekins on a small baking tray.

  2. 2

    Whisk until smooth

    Whisk the yoghurt and eggs together in a mixing bowl until the mixture is smooth and evenly pale.

    Greek yoghurt and eggs being whisked into a smooth mixture
    A few whisk trails are fine, but there should be no visible streaks of egg.
  3. 3

    Add the protein powder

    Sprinkle in the whey a little at a time while whisking gently. Stir in the vanilla, lemon zest and optional sweetener.

  4. 4

    Fill the pots

    Divide most of the raspberries between the ramekins. Pour over the yoghurt mixture, then place the remaining berries on top.

    Two ramekins filled with pale yoghurt mixture and raspberries before baking
    Leave a little space below each rim so the pots are easy to carry.
  5. 5

    Bake gently

    Bake for 22–25 minutes. The edges should be set while the centres retain a slight wobble when the tray is moved carefully.

    Two just-baked raspberry yoghurt pots with softly set centres and pale golden edges
    Do not wait for the centres to become completely firm; they continue to set as they cool.
  6. 6

    Cool or chill

    Cool for at least 15 minutes before eating warm, or cover and refrigerate once cool for a firmer cheesecake-like texture.

Optional portion idea

A smaller starting portion

One pot is one serving. It can also be divided into two smaller snacks; cover and return the remainder to the fridge promptly.

Keep it well

Storage

Once completely cool, cover and refrigerate for up to 2 days. Eat chilled or allow the pot to lose its fridge chill before serving. Do not leave egg-based pots at room temperature for extended periods.

Useful swaps

  • Use blueberries or chopped strawberries in the same total weight.
  • Use an unflavoured whey isolate and adjust vanilla or optional sweetener to taste.
  • Check the label of the protein powder if you need to avoid particular sweeteners or allergens.

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