Whipped egg whites hold 8x their weight in air, creating this zero-carb dessert that's basically edible foam.
Protein Cloud
Indulge in a light and fluffy delight with our Protein Cloud dessert, where velvety Greek yogurt meets whipped egg whites for a heavenly treat! This high-protein creation is not only delicious but also simple to whip up, making it the perfect guilt-free indulgence. Elevate your dessert game and enjoy a delightful bite of cloud-like goodness!
Prep
15
min
Cook
45
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(1)
- 5 Whole eggs
🫙Pantry Staples(1)
- 30g Sugar free caramel topping (1.06 oz)
📦Other(2)
- 30g Cornflour (1.06 oz)
- 410g Natural light Greek yoghurt (14.5 oz)
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
In a bowl, mix the Greek yogurt, eggs, and cornflour until well combined.
- 3
Pour the mixture into a baking dish and bake for about 45 minutes or until set.
- 4
Let it cool and serve with your choice of topping.
💡 Pro Tips
- ✓Whisk the cornflour with 2 tablespoons of the Greek yogurt first to create a slurry, preventing lumps that form when starch granules clump in high-protein environments.technique2 tablespoons slurry
- ✓Use room temperature eggs and Greek yogurt because cold dairy proteins don't incorporate smoothly, creating a grainy texture instead of the desired cloud-like consistency.ingredient
- ✓Check for doneness by inserting a knife in the center - it should come out with just a few moist crumbs, as carryover cooking will continue setting proteins for 5-10 minutes after removal.timing5-10 minutes carryover
- ✓Place the baking dish in a water bath (bain-marie) to maintain gentle, even heat around 212°F, preventing the egg proteins from overcooking and becoming rubbery.technique212°F water bath
- ✓Use a 1:4 ratio of cornflour to Greek yogurt to achieve proper thickening without creating a gummy texture from excess starch gelatinization.ingredient1:4 ratio
Share this recipe
Prep
15
min
Cook
45
min
Serves
8
people
Level
beginner
Share this recipe
Whipped egg whites hold 8x their weight in air, creating this zero-carb dessert that's basically edible foam.
Protein Cloud
Indulge in a light and fluffy delight with our Protein Cloud dessert, where velvety Greek yogurt meets whipped egg whites for a heavenly treat! This high-protein creation is not only delicious but also simple to whip up, making it the perfect guilt-free indulgence. Elevate your dessert game and enjoy a delightful bite of cloud-like goodness!
📝 Ingredients
Serves 8🥛Dairy & Eggs(1)
- 5 Whole eggs
🫙Pantry Staples(1)
- 30g Sugar free caramel topping (1.06 oz)
📦Other(2)
- 30g Cornflour (1.06 oz)
- 410g Natural light Greek yoghurt (14.5 oz)
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
In a bowl, mix the Greek yogurt, eggs, and cornflour until well combined.
- 3
Pour the mixture into a baking dish and bake for about 45 minutes or until set.
- 4
Let it cool and serve with your choice of topping.
💡 Pro Tips
- ✓Whisk the cornflour with 2 tablespoons of the Greek yogurt first to create a slurry, preventing lumps that form when starch granules clump in high-protein environments.technique2 tablespoons slurry
- ✓Use room temperature eggs and Greek yogurt because cold dairy proteins don't incorporate smoothly, creating a grainy texture instead of the desired cloud-like consistency.ingredient
- ✓Check for doneness by inserting a knife in the center - it should come out with just a few moist crumbs, as carryover cooking will continue setting proteins for 5-10 minutes after removal.timing5-10 minutes carryover
- ✓Place the baking dish in a water bath (bain-marie) to maintain gentle, even heat around 212°F, preventing the egg proteins from overcooking and becoming rubbery.technique212°F water bath
- ✓Use a 1:4 ratio of cornflour to Greek yogurt to achieve proper thickening without creating a gummy texture from excess starch gelatinization.ingredient1:4 ratio