Baked Yogurt! (367 kcal total)
Hey!
Today I'd like to share this baked yogurt recipe. It is just another 'fun' way of consuming yogurt. Very easy to make: combine all ingredients and put in the oven, wait, done! And it mostly tastes like yogurt (no surprises here).
A. Baked Yogurt (342 kcal / 32g protein / 9g fat / 32g carbs / 0g fiber)
360g Greek Yogurt (Mine was 2.5% fat; I'd use 400g, but yogurt I used comes in 360g package)
100g Egg Whites
20g Potato Starch (Cornstarch ok too)
2g Vanilla Extract (To taste, or any other flavoring)
2g Liquid Sweetener (To taste, any other is fine)
Put all ingredients in a bowl and mix really well until homogenous. Pour into baking dish and bake in pre-heated oven at 180C for around 35 minutes. More exact times will depend on size and type of your baking dish, I used 17cm springform lined with baking paper. You know it is done when it does not look or behave like liquid anymore! (Check before and after pics)
Let it cool down, extract and apply berry stuff if desired (or any other toppings) and let it fully set in the fridge for at least 1 hour before serving/slicing (you can eat it with a spoon too).
B. Berry Stuff (25 kcal / <1g protein and fat / 3g carbs / 1.3g fiber)
*Macros from nutritional label of frozen berries from LIDL don't add up to their stated calorie count, but whatever.
50 Frozen Strawberries
0.6g Guar Gum (Optional)
5 Drops of Stevia (Optional, to taste, any other sweetener is fine)
9 Berries From Frozen Berry Mix
This all is very optional. Defrost strawberries, mash em (I used mini food processor), add sweetener to taste and some guar gum for more thickness (sifting it in slowly while stirring will help avoid lumps). Combine well and let it chill for at least 10-15 minutes so guar gum can hydrate properly and thicken more. Spread on top of yogurt bake, add some frozen berries for extra decoration.
Macros for whole thing:
367 Kcal / 32g protein / 9g fat / 35g carbs / 1.3g fiber)
This is a lower calorie version, normally it involves around double the amount of starch and eggs (also whole eggs, not just egg whites).
You can also use plain non-greek yogurt for more creamier softer version of this, but that one is better eaten with a spoon straight out of dish it was baked in, cause it is much more delicate and difficult to extract.
That is all!