Speaking of taste preferences, it seems that women naturally love sweets, especially around the time of menstruation. Several female friends around me are like this.
But as women, while enjoying sweets, they also pay more attention to the calorie content of food, fearing that eating too much will lead to weight gain and ruin their graceful figures. Today, I want to share a modified dessert recipe – Low-Fat Yogurt Cake.
Ingredients
Eggs 2
Cornstarch 15g
Unsweetened Yogurt 200g
6-inch Cake Mold 1
Instructions
❶ Take a mixing bowl, beat the eggs, add yogurt and cornstarch, stir until smooth without lumps.
❷ Line the 6-inch cake mold with parchment paper, pour the yogurt mixture into the mold, and shake the mold to remove air bubbles.
❸ Place it in a preheated oven, bake at 185 degrees Celsius for 40 minutes.
Tips
To make the texture smoother and prevent lumps, you can filter the egg mixture or sift the cornstarch before adding it to the batter.
Cool the cake after baking, and it tastes even better after refrigerating in the refrigerator.
