Cloud Cake Directions:
- Preheat the oven to 340°F (160°C) and line a 20cm springform pan with parchment paper.
- Separate the egg whites and yolks into two different mixing bowls.
- In the bowl with yolks, mix condensed milk, lemon juice, lemon zest, and Greek yogurt until well combined. Set aside.
- Whisk the egg whites with an electric whisk or stand mixer until stiff peaks form.
- Gradually and gently fold the whipped egg whites into the yolk mixture using a spatula until fully incorporated.
- Pour the batter into the prepared springform pan. Place this pan inside a larger pan and add water to the outer pan until it is about 3cm high.
- Bake in the preheated oven for 45 minutes. Turn off the heat and allow the cake to cool completely inside the oven.
- Refrigerate the cake for 2-3 hours or overnight.
- Sprinkle powdered sugar on top (optional), slice, and serve.
WW Points Calculation:
- Eggs (4 large): 0 points
- Condensed milk (250 g): 22 points
- Greek yogurt (250 g): 0 points
- Lemon juice and zest: 0 points
- Powdered sugar (1 tablespoon, optional): 1 point
Total Points: 23 (24 if powdered sugar is used)
Servings: 8
Per Serving: 2.88 points (3 if powdered sugar is used)
Nutrition Information:
- Calories: ~110 per serving
- Fat: ~2 g
- Protein: ~5 g
- Carbohydrates: ~18 g
- Sugar: ~16 g
- Sodium: ~55 mg
I'm waiting for your comments! Enjoy!
