High Protein DietHigh Protein RecipeRecipeWW Recipes

Baked Blueberry Greek Yogurt Cups

Updated on 5 min read

High-Protein, WW-Friendly, and Low Sugar – Creamy baked yogurt with a juicy blueberry base and a lightly golden top

Servings & Timing

  • Yield: 1 large serving or 2 smaller cups
  • Prep Time: 10 minutes
  • Cook Time: 22–26 minutes
  • Total Time: 35 minutes
  • Dietary Badges: High-Protein, WW-Friendly, Low Sugar, Gluten-Free (if using GF protein powder/granola)

Ingredients

Blueberry Layer

  • 1 cup fresh blueberries
  • 1–2 tbsp sugar-free syrup or monk fruit sweetener, to taste
  • 1 tbsp water
  • Optional: zest or squeeze of lemon

Protein Yogurt Layer

  • ¾ cup nonfat plain Greek yogurt
  • ¾ cup fat-free cottage cheese, blended until smooth
  • ½ scoop vanilla or unflavored protein powder
  • 1–2 tbsp sugar-free syrup or monk fruit sweetener
  • ½ tsp vanilla extract
  • 1 tbsp cornstarch

Light Crunch Topping (Optional)

  • 2 tbsp high-protein granola or crushed high-protein cereal
  • Pinch of cinnamon

Serving Suggestions

  • Enjoy warm or chilled. Perfect on its own or topped with extra fresh blueberries.

Notes:

  • Use fully cooled blueberry base to prevent curdling in yogurt layer.
  • Can be made in ramekins, oven-safe jars, or a small baking dish.

Brief Introduction

If you love a protein-packed breakfast or a healthy dessert, these Baked Blueberry Greek Yogurt Cups are for you. Creamy and rich like a cheesecake but lighter, they combine juicy blueberries with a smooth, high-protein yogurt layer. I created these for a busy morning when I wanted a satisfying, low-sugar breakfast I could make ahead. The lightly golden top and optional crunchy topping give it a fun texture that makes this treat feel indulgent without the guilt.

Step-by-Step Cooking Guide

1. Make the Blueberry Base

  • Combine blueberries, sweetener, and water in a small saucepan.
  • Cook over low heat for 3–4 minutes until berries soften and release their juices.
  • Remove from heat and allow to cool slightly; the mixture will thicken as it rests.

Tip: For extra brightness, add a teaspoon of lemon juice or a pinch of zest.

2. Prepare the Protein Yogurt

  • Blend the cottage cheese until smooth to remove any lumps.
  • In a bowl, whisk together the blended cottage cheese, Greek yogurt, protein powder, sweetener, vanilla, and cornstarch.
  • Mix until thick, smooth, and pourable, with a cheesecake-batter consistency.

Tip: Ensure the blueberry mixture has cooled so it doesn’t affect the yogurt layer’s texture.

3. Assemble the Cups

  • Lightly grease oven-safe glass jars or ramekins.
  • Spoon the blueberry mixture evenly into the bottom of each dish.
  • Pour the protein yogurt mixture on top of the berries.
  • Sprinkle lightly with the optional crunchy topping.

Tip: Use a spatula to smooth the yogurt layer for a clean, professional look.

4. Bake

  • Bake at 350°F (175°C) for 22–26 minutes.
  • Centers should be set but slightly jiggly; tops should be lightly golden and puffed.
  • Let cool for 5–10 minutes before serving.

Tip: For a chilled version, refrigerate for 30–60 minutes after baking.

Ingredient Details & Substitutions

  • Cottage Cheese: Blending removes texture for a smooth custard. Use low-fat if desired.
  • Protein Powder: Any whey or plant-based protein works. Adjust sweetener if using flavored powder.
  • Cornstarch: Helps the yogurt layer set without baking into a solid. Arrowroot powder works as a substitute.
  • Sweetener: Sugar-free syrup or monk fruit can be swapped for stevia or erythritol blends.
  • Crunchy Topping: Optional, but adds texture. Nuts, seeds, or granola work.

Recipe Variations & Serving Suggestions

  • Flavor Twists: Add ½ tsp cinnamon or nutmeg to the yogurt layer.
  • Berry Swap: Use raspberries, blackberries, or mixed berries instead of blueberries.
  • Vegan Option: Replace Greek yogurt and cottage cheese with a thick, unsweetened plant-based yogurt and silken tofu; use plant-based protein powder.
  • Serving Ideas: Great with fresh fruit, a drizzle of sugar-free syrup, or a sprinkle of chia seeds.

Storage & Make-Ahead Tips

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended, as texture may change.
  • Make-Ahead: Blueberry base can be made 1 day ahead; assemble and bake the next morning.

Nutrition Facts (Approximate per large serving)

  • Calories: 260–280
  • Protein: 47–50 g
  • Fat: 2–3 g
  • Net Carbs: ~15 g
  • WW SmartPoints: 2–3 points

Dietary Highlights: High-protein, low-sugar, WW-friendly, gluten-free (if protein powder is GF).

Frequently Asked Questions (FAQs)

Q: Can I use frozen blueberries?
A: Yes, thaw slightly and drain excess liquid before cooking to avoid a watery base.

Q: Can I skip the cornstarch?
A: You can, but the yogurt layer will be softer and less custard-like.

Q: Can this be doubled?
A: Yes, double all ingredients and bake in a larger dish; bake time may need 3–5 minutes longer.

Q: Can I make these dairy-free?
A: Use plant-based yogurt and silken tofu; adjust protein powder if needed.

Q: Can I add extra sweetener?
A: Taste before assembling; adjust to your preference.

Optional Personal Notes

I developed these Baked Blueberry Greek Yogurt Cups as a healthier alternative to cheesecake cups. After a few trials, I found that blending the cottage cheese gives a creamy texture without curdling and keeps the protein content high. The optional topping adds a touch of fun without ruining the low-sugar profile. It’s my go-to make-ahead breakfast for busy mornings or a post-workout treat.

Call-to-Action: Try this recipe, leave a comment with your favorite berry swap, and share your version with friends. These cups are flexible, delicious, and perfect for anyone chasing high-protein, low-sugar meals.

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