Ingredients
- 1 cup (250 g) thick plain Greek yogurt
- 2 large eggs
- ⅓ cup (60–70 g) brown sugar
- ½ cup (75–100 g) fresh blackberries
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for a firmer texture)
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I begin by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. I also gently wash the blackberries and pat them dry, being careful not to crush them. (See the next page below to continue steps…)
