This recipe is quick to whip up and yields a texture that feels like a cross between a light cheesecake and a warm custard.

  • Prep time: 5 minutes

  • Cook time: 15–20 minutes

  • Servings: 2 ramekins

Ingredients

  • 1 cup Greek yogurt (plain or vanilla)

  • 1 large egg

  • 1–2 tablespoons honey or maple syrup (adjust to your preferred sweetness)

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon cornstarch or arrowroot powder (helps set the custard)

  • 1/2 cup fresh raspberries (plus a few extra for the top)

  • Optional: A pinch of lemon zest for extra brightness

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Lightly grease two oven-safe ramekins with a tiny bit of butter or coconut oil spray.

  2. Mix the Base: In a medium mixing bowl, whisk together the Greek yogurt, egg, honey (or maple syrup), vanilla extract, and cornstarch until the mixture is completely smooth and free of lumps.

  3. Fold in the Berries: Gently fold in about half of the fresh raspberries into the yogurt mixture.

  4. Fill the Ramekins: Divide the mixture evenly between the two prepared ramekins.

  5. Top it Off: Press the remaining fresh raspberries gently into the top of the custard mixture so they are beautifully visible, just like in the photo.

  6. Bake: Place the ramekins on a baking sheet and bake for 15 to 20 minutes. The edges should look golden-brown and set, while the center will still have a slight, delicate jiggle.

  7. Cool and Serve: Remove from the oven and let it cool for about 5 minutes before diving in. It can be enjoyed warm, or you can chill it in the fridge for a firmer, cheesecake-like texture!