This low-calorie dessert is not only a sweet treat but also a satisfying breakfast option or post-workout snack.
Plus, it’s incredibly easy to whip up, making it a go-to recipe for busy mornings, relaxed evenings, or a quick refuel after hitting the gym.
HEALTHY YOGURT BAKE RECIPE
(makes 4 servings)
Ingredients:
1.5 cups Greek yogurt (375g)
4 eggs
3 tbsp maple syrup or agave
2 tbsp oat flour, or processed rolled oats
1 cup blueberries, fresh or frozen (150g)
NUTRITIONAL INFO (per serving):
190 calories, fat 5.1g, carb 20.3g, protein 16g
Instructions:
Preheat your oven to 340°F (170°C). Grease or line an 8×8 inch (20x20cm) baking dish.
In a large mixing bowl, combine the Greek yogurt, eggs, chosen sweetener (maple syrup or agave), and oat flour. Whisk together until smooth and well incorporated.
Gently fold in the blueberries until evenly distributed throughout the batter.
Pour the mixture into the prepared baking dish.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is set and golden brown on the edges.
Once baked, remove from the oven and let it cool for 5 minutes before slicing.
Serve warm or at room temperature, and enjoy this delightful and nutritious yogurt bake!
Table of Contents
High Protein Cake Dessert Recipe
Now you will learn how to make a delicious peanut butter cake that’s high in protein but made without any protein powder!
This cake is not just a dessert; it’s packed with wholesome ingredients and can be enjoyed as a nutritious breakfast or a perfect post-workout snack.
PEANUT BUTTER CAKE RECIPE
(makes 9 servings)
Ingredients:
FOR CAKE:
1 1/2 cups oat flour, or ground oats (150g)
1/2 cup rice flour (75g)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup peanut butter (125g)
1/4 cup maple syrup, honey or agave (60ml)
1/4 cup unsweetened applesauce (65g)
1 cup Greek yogurt (250g)
2 tsp vanilla extract
3 large eggs
FOR FROSTING:
1/2 cup Greek yogurt (125g)
1/4 cup peanut butter (65g)
1 tbsp honey
Nutrition per piece:
331 calories 16g fat, 33g carbs, 15g protein, 11g sugar
Instructions:
Preheat your oven to 350°F (180°C). Line an 8-inch square cake pan with parchment paper.
In a medium bowl, whisk together the oat flour, rice flour, salt, baking powder, and baking soda.
In a separate large bowl, combine the peanut butter, maple syrup, and applesauce. Use an electric mixer to beat until the mixture is smooth and creamy.
Add the Greek yogurt and vanilla extract to the peanut butter mixture. Mix until well combined.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes.
Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a small bowl, mix together the Greek yogurt, peanut butter, and honey until smooth.
Once the cake has cooled completely, spread the frosting evenly over the top. Smooth the top with a spatula.
Cut the cake into 9 equal slices. Serve and enjoy!
