Sugar Free Yogurt Cake

This low-calorie, high-protein dessert is one you can enjoy guilt-free every day. With just 4 simple ingredients and no added sugar, it’s easy to make. The top turns out perfectly crunchy, while the inside is soft and cloud-like. It’s perfection!

Equipment:

• Electric mixer
• 7×11 inch baking dish
• Large baking tray for water bath

Ingredients:

• 4 large eggs, separated
• 1.5 cups non-fat Greek yogurt (350 g/12.5 oz)
• ⅓ cup monkfruit sweetener (70 g/2.5 oz)
• ⅓ cup cornstarch (40 g/1.4 oz)
• 1 tsp vanilla extract (optional)

Instructions:

1. Preheat oven to 330°F (160°C).
2. Separate the egg yolks from the whites, ensuring no yolk gets into the whites.
3. In a bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
4. In another bowl, beat the egg yolks with monkfruit sweetener and vanilla extract (optional) until light and fluffy.
5. Mix in the Greek yogurt until fully incorporated.
6. Sift in the cornstarch and combine well with the egg and yogurt mixture.
7. Gently fold in the egg whites, being careful not to deflate the mixture.
8. Line a 7×11 inch baking dish with parchment paper and pour the batter in.
9. Place the baking dish on a larger baking tray. Fill the tray with boiling water until the dish is ¼ to ⅓ submerged.
10. Bake at 330°F (160°C) for 45 minutes, then increase the temperature to 350°F (180°C) and bake for another 15 minutes.
11. Turn off the oven, crack the door open, and let the dessert cool for 1-2 hours.

Enjoy your perfect, guilt-free treat!