500 grams of sugar-free yogurt (about 200 grams after filtration)

2 eggs, 70g sugar, 50g butter.

10g lemon juice, a few drops of vanilla extract, 30g low-gluten flour.

working methods

(1) Filter yogurt. You can put a piece of kitchen paper or gauze in the sieve frame, pour the yogurt in and leave it overnight.

(2) Egg+sugar, beating (when I make it, separate the egg yolk from the egg white, and then beat the egg white+sugar.

? Finally pour in the material)

(3) Add melted butter, lemon juice and vanilla extract and stir.

(4) adding flour

(5) Stir the materials evenly (when I beat the egg whites alone, add the egg whites at this time)

(6) Pour into a container and bake at 170℃ for 40-45 minutes.

skill

Nutritional value (benefit) of cream: cream is rich in vitamin A, which can supplement vitamin A for human body and is suitable for people and children who lack vitamin A.

Side effects (disadvantages) of the ointment: patients with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat it; Pregnant women and obese people try to eat less or not.

Butter taboo population: patients with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat cream; Pregnant women and obese people try to eat less or no cream.

The cream is suitable for people: generally everyone can eat it. Cream is more suitable for people and children who lack vitamin A.