1 c Greek yogurt 2 eggs 1 oz sugar free coffee syrup 2 T cornstarch 1/2 c frozen raspberries
Mix all ingredients omitting the raspberries. Line the pans with parchment if using spring form pans. Oil ramakins of using those. Split batter between 2 pans. Sprinkle with raspberries.
Bake at 340f for 55 min. Let cool completely before refrigerating. Serve cold with afternoon tea.
208 calories ea. 17 g protein 11.4 g carbs 11 g fat
Batter reminds me of cheesecake. Cooked it isn’t as smooth unless cooked in a ramakins in a water bath. I think it could do with 1 egg instead of 2. Will test that out later this week.
Can sub maple syrup or honey for the coffee syrup. I. Sugar free rn, so been using Monin SF hazelnut in my coffee and some baked goods.
1 Comment
2 small 4″ ramakins or spring form pans
1 c Greek yogurt
2 eggs
1 oz sugar free coffee syrup
2 T cornstarch
1/2 c frozen raspberries
Mix all ingredients omitting the raspberries. Line the pans with parchment if using spring form pans. Oil ramakins of using those. Split batter between 2 pans. Sprinkle with raspberries.
Bake at 340f for 55 min. Let cool completely before refrigerating. Serve cold with afternoon tea.
208 calories ea.
17 g protein
11.4 g carbs
11 g fat
Batter reminds me of cheesecake. Cooked it isn’t as smooth unless cooked in a ramakins in a water bath. I think it could do with 1 egg instead of 2. Will test that out later this week.
Can sub maple syrup or honey for the coffee syrup. I. Sugar free rn, so been using Monin SF hazelnut in my coffee and some baked goods.