Baked Yogurt That Sets Up Firm Enough to Slice – with Berries Swirled Through
Forget water baths and cheesecloth. This baked yogurt with swirled berries sets up firm enough to slice into clean squares. Creamy, tangy, high-protein, and gluten-free – it comes together in 10 minutes of active work and disappears fast at brunch.
Equipment
- 8x8 baking dish
- Parchment Paper
- Large bowl
- Whisk
- Sharp Knife
- Cutting board
Ingredients
- 2 cups Greek yogurt (full-fat recommended)
- 4 large eggs, at room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1 1/2 cups mixed berries (blueberries, raspberries, or your choice)
Instructions
- Preheat oven to 350°F. Line an 8x8 dish with a parchment sling, leaving two overhanging sides for easy removal.
- In a large bowl, whisk together the yogurt, eggs, maple syrup, and vanilla until completely smooth and glossy.
- Add cornstarch and whisk until fully incorporated. The mixture will thicken slightly.
- Gently fold in 1 cup of the berries. Pour into the prepared dish, then sprinkle the remaining 1/2 cup berries evenly on top. Do not press them in – they will sink during baking.
- Bake for 45 minutes, or until the center is set and no longer jiggles when gently shaken. Edges should be lightly golden. If the center is still loose, add 5 more minutes.
- Cool in the dish for at least 20 minutes, then transfer to the fridge for at least 2 hours (or overnight). Once fully chilled, use the parchment sling to lift out the block, slice into 9 squares with a sharp knife, and serve.
Notes
Let it cool completely in the fridge before slicing – cutting early will yield messy slices. Use a sharp knife for clean cuts; run it under hot water and wipe dry between slices. For a dairy-free version, use thick coconut yogurt. For lower sugar, reduce maple syrup to 2 tablespoons. Store slices in an airtight container in the fridge for up to 5 days, or freeze the whole block for up to 2 months.