Airy Greek Yogurt Albumin Bread Loaf

Name: Airy Greek Yogurt Albumin Bread Loaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 15 servings
Cuisine: International
Ingredients: 170 g Greek yogurt; 4 eggs; 170 g cream cheese; 110 g butter (melted); 80 g egg white powder; 6 g gelatin; 15 g Parmesan (grated); 10 g baking powder

Cloud-soft loaf built on Greek yogurt, cream cheese, albumin and melted butter. Strengthened with gelatin and Parmesan for a tender protein crumb.

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15 min prep / 50 min total

131 kcal

8.8g protein

4 servings

Easy

This plan uses 4 servings for Airy Greek Yogurt Albumin Bread Loaf. Adjust below if you need a different amount.

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Instructions

Blend Greek yogurt with eggs, cream cheese and melted butter until fully smooth.
Gradually whisk in egg white powder, then sprinkle in gelatin, Parmesan and baking powder.
Divide the dough in half and spread into a greased loaf pan, reserving the other half for pancakes.
Bake at 350°F (175°C) for 30- until puffed and deep golden; cool before slicing.