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Preheat your oven to 200°C (approximately 400°F).

In a large mixing bowl, combine the 2 medium eggs, 100 grams of light Greek yogurt, 30 grams of plain flour, 20 grams of honey, 1 teaspoon of cinnamon, and 1 teaspoon of baking powder.

Mix all the ingredients thoroughly until well combined and smooth. Gently fold in the 100 grams of frozen raspberries.

Pour the mixture into a baking dish. You can use a single serving-sized dish or divide it into multiple smaller dishes for individual portions.

Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the dish from the oven and let it rest for 10 minutes before serving. This allows the bake to set and become even fluffier.


Preheat your oven to 200°C (approximately 400°F).

In a large mixing bowl, combine the 2 medium eggs, 100 grams of light Greek yogurt, 30 grams of plain flour, 20 grams of honey, 1 teaspoon of cinnamon, and 1 teaspoon of baking powder.

Mix all the ingredients thoroughly until well combined and smooth. Gently fold in the 100 grams of frozen raspberries.

Pour the mixture into a baking dish. You can use a single serving-sized dish or divide it into multiple smaller dishes for individual portions.

Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the dish from the oven and let it rest for 10 minutes before serving. This allows the bake to set and become even fluffier.
