2 Points Sandwich Cakes

Ingredients

Oat bran

80 g

Natural sweetener

2 tbs, granulated

Baking powder

1 tsp

Egg(s)

1 medium, lightly beaten

99% fat-free, plain Greek yoghurt, unsweetened

245 g, (145g, plus an extra 100g, to serve)

Vanilla essence

2 tsp

Fresh strawberries

1 cup(s), sliced (130g)

Icing sugar

½ tsp

Instructions

1. Preheat oven to 180°C. Place oat bran, sweetener, baking powder, egg, yoghurt and vanilla in a medium bowl and stir to combine (don’t overmix). Spoon mixture evenly into a 6­hole ⅓ cup (80 ml) capacity silicone muffin tray.
2. Bake for 25 minutes, or until a skewer inserted in the centre of cakes comes out clean. Stand cakes in muffin tray for 5 minutes, then transfer to a wire rack to cool.
3. To serve, arrange a layer of strawberry slices over 3 cakes and top with yoghurt. Gently place remaining cakes, top-side down, over filling to make 3 sandwich cakes. Dust with sifted icing sugar.

WW points – 2