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Baked Yogurt with Berries and Maple Syrup Recipe

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This baked yogurt recipe offers a creamy, custard-like dessert that’s both simple and versatile. Using Greek yogurt, eggs, and a natural sweetener like maple syrup, this dish combines tangy, sweet, and fruity flavors. Baked with fresh berries, it makes a healthy, satisfying snack or breakfast treat that’s easy to prepare and perfect for meal prep.

Ingredients

Main Ingredients

  • 2 cups Greek yogurt
  • 4 large eggs
  • 1/4 cup maple syrup, or honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 1 1/2 cups berries, divided (such as blueberries, raspberries, or strawberries)

Instructions

  1. Prepare Baking Dish: Preheat your oven to 350°F (175°C) and line an 8×8-inch square baking dish with parchment paper. This prevents sticking and makes removing the baked yogurt easier.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, eggs, maple syrup (or honey), and vanilla extract. Whisk them together thoroughly until the mixture is smooth and uniform.
  3. Add Cornstarch: Sprinkle in the cornstarch and continue whisking to integrate it fully. This will help thicken the yogurt custard as it bakes.
  4. Incorporate Berries: Gently fold in 1 cup of the fresh berries to the yogurt mixture, being careful not to crush them.
  5. Assemble in Baking Dish: Pour the yogurt and berry mixture into the prepared baking dish, spreading it evenly. Then, sprinkle the remaining 1/2 cup berries over the top for an attractive finish.
  6. Bake: Place the dish in the preheated oven and bake for about 45 minutes. The baked yogurt should be set and no longer jiggly in the center when done.
  7. Cool and Serve: Remove from the oven and let it cool almost completely at room temperature. Cut into 9 slices. You can enjoy it as is or drizzle with additional maple syrup if desired.

Notes

  • Store baked yogurt in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze the baked yogurt in an airtight container for up to 3 months. Thaw at room temperature for a few hours or overnight in the fridge before serving.
  • Use full-fat Greek yogurt for creamier texture, or opt for low-fat if preferred for a lighter version.
  • Feel free to substitute berries with other fruits such as chopped peaches or mangoes according to seasonality and preference.

Find it online: https://flavorspath.com/baked-yogurt-with-berries-and-maple-syrup-recipe/