Baked Yoghurt and Jam Pots recipe

Name: Baked Yoghurt and Jam Pots
Total time: 35 min
Yield: 4 servings
Cuisine: European
Ingredients: 300g Greek Yoghurt; 100g Yoghurt; 2 Eggs; 4 tsp Jam

These creamy baked yoghurt pots are lightly tangy with a fruity jam centre, making an easy dessert with a delicate set texture.

35 min · Medium · European Jump to method

Ingredients

4 servings

300g Greek Yoghurt
100g Yoghurt
2 Eggs
4 tsp Jam

Nutrition	Per serving
Calories	105 kcal
Protein	10 g
Carbohydrates	7 g
Fat	4.5 g
Saturated fat	2.3 g
Fibre	0 g
Sugar	7 g
Sodium	45 mg

Why this works

A modest-calorie, protein-rich dessert or snack, but relatively low in fibre and includes added sugar from the jam.

High-quality protein. Greek yoghurt and eggs provide complete protein, supporting satiety and muscle maintenance.

Calcium source. Yoghurt contributes calcium, which is important for bone health.

Added sugar to note. Most of the sugar comes from the jam, so the overall dish is not especially low in sugar.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Whisk the eggs with the Greek yoghurt and yoghurt until smooth.
Spoon the mixture into 4 small ramekins and add a teaspoon of jam to the centre of each.
Bake for 18–20 minutes until just set, then cool slightly before serving.

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