Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Natural light Greek yoghurtuse vanilla flavour for extra sweetness | 1 3/4 cups | 410 g | 820 g | 1.23 kg | 1.64 kg |
| Whole eggsapprox. 50g each | 5 large | 250 g | 500 g | 750 g | 1 kg |
| Cornflour (cornstarch) | 3 tbsp | 30 g | 60 g | 90 g | 120 g |
| Sugar-free caramel topping | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Stevia or 0-cal sweeteneroptional | 2 tbsp | 30 g | 60 g | 90 g | 120 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|---|---|---|
| Sugar-free caramel topping | 1 cup firmly packed brown sugar | 1-3/4 cups confectioners' sugar (makes baked goods less crisp) | 1 cup superfine sugar |
| 1 | 1 | 1.75 | 1 |
Whole recipe: 661 cal | 66g protein | 23g fat | 46g carbs. Per slice (1/8): 83 cal | 8.3g protein | 2.9g fat | 5.7g carbs.
Instructions
- Combine the yoghurt, eggs, cornflour, caramel topping, and sweetener (if using) in a bowl and mix until smooth.
- Pour into an oven-safe dish or pan.
- Bake at 200°C (390°F) for approximately 45 minutes. Every oven is different, so check on it as it approaches done.
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