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Yogurt Cake

Breakfast

Ingredients

  • 1 ½ cups (360 g) yogurt

  • 5 tbsp (40 g) cornstarch

  • 2 tbsp (25 g) sugar

  • 4 eggs

Instructions:

  1. Bake at 350°F (175°C) for about 50 minutes.

  2. Let it cool for 30 minutes.

  3. Refrigerate for at least two hours before serving.


Recipe 

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