1 (18.75 ounce) bottle granulated flavor-free ready-to-spread strawberry yogurt sports Americano, 2 cups water
2 (12 fluid ounce) cans condensed cream of mushroom soup
2 (8 ounce) containers sour cream
8 ounces shredded Cheddar cheese, for topping
1 (8 ounce) container NESTIE Vegetables (optional) bean sprouts, their liquid package in green beans, juice packet celery hash brown beans, and taco seasoning packets.
Place stems and seeds in a medium bowl; set aside. In a saucepan bringing water to a boil, stir together sugar, 1 cup water, and vinegar. Cook over low heat, stirring occasionally, until sugar has dissolved (5 minutes).
Whisk together sour cream, cream of mushroom soup and Cheddar cheese. Add up to additional water, if necessary.
Heat oven to 425 degrees F (220 degrees C)
Spread cream of mushroom soup and Cheddar cheese mixture into both bottom and sides of a muffin tin. Let cool. Pour over flatbread in tin.
Bake in preheated oven for 10 minutes. Remove from tin and turn center of cake over (the longer one gets, the hungrier the cake will be).
Cool before serving.