2 (3 ounce) packages instant frozen yogurt
1 1/2 cups milk
1 tablespoon butter, melted
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon vanilla extract
In a large bowl, mix yogurt and milk. Stir in butter, sugar and egg and mix well. Beat in the milk mixture and vanilla extract. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9 inch pan.
In a large bowl, beat egg, vanilla and yogurt mixture until blended. Pour batter into 9x9 inch pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely before removing from pan. Cut into squares. Store in an airtight container.
This was very good but I would change something, I used olive oil instead of vegetable oil and added my chopped up garlic. I really loved the garlic and the way it was flavored.
These are very dry and bland. I think the sunflower seeds or almonds would have been better.
My kids loved these! I did make one change that I thought was a good idea. In an attempt to stop the egg white from breaking, I added milk powder and sifted it. Now my boys don't complain when I make them!
I make this every Two weeks, or whenever I am loathe to wait, and even then only about a minute, so it is perfect on it's own as well. Perfect texture and not at all gelling. The whipped cream is the best. Unbelievably so. I only wish I would have read the reviews first and picked up on the flavors, then actually did the dishes.
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