3 eggs
1 yellow squash, halved lengthwise
1 cup English dried bread crumbs
1 cup dry white wine
1/4 cup plain yogurt
1/2 teaspoon salt
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together eggs, yellow squash, bread crumbs and white wine. Stir in yogurt and salt; set aside, and whisk in the butter until smooth. Transfer the mixture to the prepared baking dish.
In a medium bowl, whisk together whipped topping and remaining 1 tablespoon of sauce. Pour in the entire contents of the prepared baking dish, including the remaining sauce. Spoon the cream mixture over the custard mixture, and arrange the whipped topping over the cream.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.