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Ingredients
Scale
- 1 2/3 cups (400 g) nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp (32 g) cornstarch
Instructions
- In a large bowl, whisk together Greek yogurt and eggs until smooth.
- Incorporate cornstarch and mix until batter is lump-free.
- Preheat air fryer to 320°F (160°C), or oven to 350°F (177°C).
- Pour batter into prepared cake pan and bake for 20-23 minutes (air fryer) or 70-75 minutes (oven).
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Serve at room temperature and optionally drizzle with honey.
Notes
For sweetness, add sugar to the yogurt and egg mixture before mixing with cornstarch.
Using nonfat vanilla Greek yogurt yields the best results.
Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 70-75 minutes (Oven) / 20-23 minutes (Air Fryer)
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 100
- Sugar: 5
- Sodium: 50
- Fat: 2.5
- Saturated Fat: 0.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 8
- Cholesterol: 90