Greek Yoghurt Cake

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).

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

Cake:

1. Blend ingredients and pour into a greased 12.5 cm x 6.5 cm round ramekin.
2. Microwave for 8 minutes in 2-minute intervals to prevent overflow.
3. Alternatively, bake in a water bath at 180°C for 40 minutes or air fry at 160°C for 30 minutes.

Raspberry Sauce:

1. Mix cornflour with water to form a slurry.
2. Heat raspberries, lemon juice, and sweetener in a pan over medium heat.
3. Mash raspberries until reduced and thickened.
4. Stir in the cornflour slurry, cooking until the sauce thickens.
5. Cool, then spread over the cake.

Prep Time: 8 minutes (microwave)
Servings: 1 cake (approx.)