Ingredients
- 1 cup (250 g) Greek yogurt
- 2 large eggs
- 2–3 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup raspberries
- 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 always begin by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. I gently rinse the raspberries and pat them dry to prevent extra moisture from affecting the batter. Preparing everything first makes the recipe come together quickly. (See the next page below to continue steps…)