Light white chocolate raspberry blondie

Ingredients

For 1 serving

• All-purpose flour20 g
• Eggs20 g
• Plain nonfat yogurt20 g
• Sugar8 g
• White chocolate8 g
• Raspberries30 g
• Baking powder1 g

Contains: gluten, lactose, eggs, soy,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Roughly chop the white chocolate; gently rinse and dry the raspberries.
3. In a bowl whisk the eggs with the sugar and yoghurt until smooth.
4. Add the plain flour sifted with the baking powder and fold until no flour is visible, then stir in the white chocolate; pour into the mould, level and press the raspberries halfway in.
5. Bake for 20 minutes, until just golden on top and a skewer in the centre comes out dry.
6. Let it cool before cutting.