
Greek Yoghurt Cake
Intro
Indulge in this 8-minute high-protein microwave yogurt cake! Perfect for a quick, healthy dessert, snack, or breakfast. Moist, flavourful, and topped with sugar-free raspberry sauce (or your favourite fruit).
Nutritional Information
- Calories: 374- Protein: 34g
- Fat: 10g
- Carbs: 36g
Ingredients
Cake:
- 200g 0.5% Greek yoghurt
- 1 ripe banana (110g)
- 2 eggs (60g each)
- Natvia 100% Organic Sweetener
Raspberry Sauce or Desired Fruit:
- 40g frozen raspberries
- 1 tsp lemon juice
- 2 tsp Natvia 100% Organic Sweetener
- 1 tsp cornflour
- 1 tbsp water
Optional Toppings:
- No added sugar choc sauce
- Cacao nibs
Method
Cake:
- Blend ingredients and pour into a greased 12.5 cm x 6.5 cm round ramekin.
- Microwave for 8 minutes in 2-minute intervals to prevent overflow.
- Alternatively, bake in a water bath at 180°C for 40 minutes or air fry at 160°C for 30 minutes.
Raspberry Sauce:
- Mix cornflour with water to form a slurry.
- Heat raspberries, lemon juice, and sweetener in a pan over medium heat.
- Mash raspberries until reduced and thickened.
- Stir in the cornflour slurry, cooking until the sauce thickens.
- Cool, then spread over the cake.
Recipe Data
Prep Time: 8 minutes (microwave)
Servings: 1 cake (approx.)
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