Cherry and Almond Cous Cous Cake
2 cups of couscous
5 tablespoons of sweetener
2 eggs
2×100 g tubs of fat free cherry yogurt (choose syn free ones)
¼ tsp of almond essence
1 tsp of baking powder
Spray Oil
Preheat oven to 200ºC or 400 ºF.
5 tablespoons of sweetener
2 eggs
2×100 g tubs of fat free cherry yogurt (choose syn free ones)
¼ tsp of almond essence
1 tsp of baking powder
Spray Oil
Preheat oven to 200ºC or 400 ºF.
Put couscous in bowl and pour over boiling water, so it’s about 1 inch above
the couscous, then cover and leave for about 5 mins to soak up all water.
Fluff with a fork and add the sweetener, yogurt, almond essence and baking
powder.
Stir in the eggs
Stir in the eggs
Coat a cake tin with some spray oil to stop cake from sticking.
Pour mixture into cake tin and bake in the oven for about an hour until firm
and golden.
Notes:
Notes:
Not sure if this is classed as a tweak ?
