Directions
- 1Mix the eggs and yogurt until smooth.
- 2Add five tablespoons of cornstarch and mix again until smooth.
- 3Transfer the mixture to a loaf tin lined with parchment paper.
- 4Bake at 350 degrees Fahrenheit (200°C) for one hour.
- 5Once done, let it cool for around 5 to 10 minutes.
- 6Top off with some fresh berries and chocolate or sugar-free caramel syrup.
Ingredients
- 1.5 cups vanilla Greek yogurt
- 4 eggs
- 5 tbsp cornstarch
- 60 g blueberries
- 30 ml sugar-free caramel topping
Equipment
loaf tinparchment paperoven
Tips
- Let it cool for around 5 to 10 minutes after baking.
- Keep an eye on the oven as every oven is different, it might be ready at around 45 minutes.
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