I made these last night, expecting them to turn out like little baked custards. The taste and texture is actually closer to a baked cheesecake which, once my tastebuds adjusted to the idea, is a very good thing. They are very easy and virtually 'guilt free', but they taste like a proper pudding. H'rah!
To make around 10 small cheesecakes:
350g vanilla yogurt (I used one of the newish £1 mid-size pots of fat free yeo valley organic)
Pinch of vanilla powder or teaspoon of vanilla extract (optional - I'm a big vanilla fan)
4 eggs, beaten.
Mix all ingredients together and divide between silicone fairy (cup-) cake cases arranged in a roasting pan. I put them in a cake tin first then made a Bain Marie by filling the roasting tin with boiling water to about half way up the cake tin, but now I realise they aren't custard-ey I'm pretty sure this isn't necessary.
Bake in a medium oven (190/350 degrees) for around 30 minutes until just set.
Cool in the cases or refrigerate over night.
Enjoy with fruit of your choice.
Comments