Protein Greek Yogurt Dessert: Baked

Instructions:

1. Preheat your oven to 325°F (160°C). Grease two 6 oz ramekins with a bit of oil or line them with parchment paper Note: This prevents the yogurt from sticking to the sides.
2. In a medium bowl, whisk together the Greek yogurt, eggs, honey, and vanilla extract. Mix until the batter is smooth and glossy.
3. Sift in the protein powder and baking powder. Stir gently until just combined Note: Over mixing here will cause the dessert to puff and then collapse.
4. In a small microwave safe bowl, combine the peanut butter and maple syrup.
5. Microwave for 15 seconds until the mixture is softened.
6. Stir in the warm water until it reaches a pourable, ribbon like consistency.
7. Pour the yogurt base evenly into the two ramekins.
8. Drop small dollops of the peanut butter mixture on top. Use a toothpick to swirl the PB into the batter until a marble like pattern forms.
9. Place the ramekins on a baking sheet and bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
10. Remove from the oven and let them cool to room temperature.
11. Transfer to the refrigerator for at least 2 hours until the structure is firm and cold.