I indulge in this treat every night and I don’t gain an ounce of weight. It’s the only pastry I’m allowed after dinner. It only has 90 calories!

Bake in a preheated oven at 180°C for about 50 minutes, until the surface is lightly golden.Once baked, let the cake cool for at least 30 minutes before removing from the mold and serving.Continued on the next page

Tips
For a creamier version, you can replace some of the yogurt with low-fat ricotta.

The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.

It will keep for 2 to 3 days in the refrigerator in an airtight container.