Blueberry Lemon Baked Yogurt

Few people have heard of baked yogurt before, but after trying this recipe, you’ll be glad you did! Think of it like a cross between a cheesecake and a quiche—it has all the taste advantages of the former, but all the health benefits of the latter! With 10 grams of protein per serving thanks to the skyr and eggs, this baked yogurt is sure to keep you full for hours. The silky custard-like pieces look so pretty topped with a little extra yogurt and fruit!

Blueberry Lemon Baked Yogurt

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Whatcha Need

4 (5.3 oz) containers of Painterland Sisters Blueberry Lemon Skyr Yogurt
8 eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon zest
3 tablespoons cornstarch
1 1/2 cup blueberries, fresh

Servings: 15 yogurt squares

Prep Time: 45 minutes

Cook Time: 10 minutes

Whatcha Do

Preheat your oven to 350°F and grease a 9×13 -inch baking pan with butter or baking spray.
In a large mixing bowl, add the skyr yogurt, eggs, maple syrup, vanilla, and cornstarch and whisk until well combined. Make sure there are no cornstarch lumps! The texture should be very liquidy, like a thin batter.
Pour the yogurt batter into the 9x13 baking dish. Spread the blueberries over top, gently scattering them so that they don’t sink in too deeply but stay at the top.
Put the baking pan in the oven and bake for 35-45 minutes until fully cooked. The sides should be slightly golden brown and coming away from the sides of the pan, and the top should be set when you touch it. If you shake it and it’s still a little jiggly, let it stay in for a few more minutes.
After removing from the oven, allow it to cool a little before eating. Top with more fresh berries or additional yogurt! You can eat it warm or cold, and store in the refrigerator for up to five days in a sealed container

Blueberry Lemon Baked Yogurt

Servings

15 yogurt squares

Prep Time

45 minutes

Cook Time

10 minutes

Few people have heard of baked yogurt before, but after trying this recipe, you’ll be glad you did! Think of it like a cross between a cheesecake and a quiche—it has all the taste advantages of the former, but all the health benefits of the latter! With 10 grams of protein per serving thanks to the skyr and eggs, this baked yogurt is sure to keep you full for hours. The silky custard-like pieces look so pretty topped with a little extra yogurt and fruit!

Ingredients

4 (5.3 oz) containers of Painterland Sisters Blueberry Lemon Skyr Yogurt
8 eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon zest
3 tablespoons cornstarch
1 1/2 cup blueberries, fresh

Directions

Preheat your oven to 350°F and grease a 9×13 -inch baking pan with butter or baking spray.
In a large mixing bowl, add the skyr yogurt, eggs, maple syrup, vanilla, and cornstarch and whisk until well combined. Make sure there are no cornstarch lumps! The texture should be very liquidy, like a thin batter.
Pour the yogurt batter into the 9x13 baking dish. Spread the blueberries over top, gently scattering them so that they don’t sink in too deeply but stay at the top.
Put the baking pan in the oven and bake for 35-45 minutes until fully cooked. The sides should be slightly golden brown and coming away from the sides of the pan, and the top should be set when you touch it. If you shake it and it’s still a little jiggly, let it stay in for a few more minutes.
After removing from the oven, allow it to cool a little before eating. Top with more fresh berries or additional yogurt! You can eat it warm or cold, and store in the refrigerator for up to five days in a sealed container

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