Read on if you want to find out what you can make with that half of huge yogurt pot sitting in the fridge, waiting for better days, all lonely and forgotten. Or waiting to be turned into a yogurt cake.

 

This is a recipe from my 3 ingredients ecookbook which you can purchase here, or by clicking the image below to read more info about it.

 

 

Don’t get me wrong, I love yogurt. In fact, I don’t think I’m having enough of it, leaving the kids to enjoy it in various combos and me just chilling with a glass of juice instead.

 

But sometimes I buy too much, get tired of their combos and I don’t serve it as often.

 

(Here’s a tip: top your soups or broths with a little bit of yogurt. One: they cool down faster. Two: it adds some creaminess and softness to the liquid.)

 

Can’t remember the first time I came across this recipe. Must have been in one of the Facebook groups, when someone mentioned the name “ghismana”.

 

It’s a traditional dish made in a particular area of my home country, Romania. 

 

You could call it a crossover between a souffle and some sort of eggy pudding. 

 

The recipe calls for yogurt, but the good news is that you can also substitute it with:

 

• kefir
• sana
• sour cream
• buttermilk

 

The first two from the list above are types of drinkable dairy, usually found in European aisles in big supermarkets. 

 

No matter which one you use though, the purpose is the same: to bind the flour together with the eggs.

 

 

Why should you make this yogurt cake (aka ghismana)?

 

1. It’s easy and quick.

 

3 ingredients is all you need basically: yogurt, eggs and flour.

 

And the fact that you can replace one of them with something else makes it even more appealing. 

 

2. It’s very soft, easy to chew.

 

For little babies, this makes a great food to start solids with. 

 

You can portion it in different sizes and shapes and it holds together very well. 

 

3. You most likely have the ingredients in the house already

 

I don’t like going to the shop just to buy that one ingredient missing from a recipe, so this one is just right up my alley.

 

4. It’s nutritious

 

If you look at the ingredients, you have: protein from the egg and yogurt, fat and dairy from the yogurt, carbs from the flour. That’s 3-4 food groups covered in one recipe.

 

And when you think babies do not eat much at the beginning, it becomes even more important to pack as much nutrients as possible in one bite.

 

 

 

 

How to serve this yogurt cake?

 

If we’re talking 6-8 month old babies (who haven’t developed that pincer grasp yet) then finger shaped pieces are the way to go.

 

Once they get that pincer grasp established, you can try decreasing the size into chunks they can grab between the thumb and pointing finger.

 

I like to also serve a piece of fruit alongside, just to cover all food groups at one meal.

 

 

How to store this yogurt cake for later?

 

This keeps well in the fridge for 2-3 days. You can enjoy it cold as well; I find it rather refreshing.

 

I haven’t tried freezing it to be honest, because I want to serve it multiple days in a row. The fact that it has dairy in it makes me think it doesn’t freeze well.

 

You can always adapt the quantities to what you want or have and minimise waste.

 

 

If you’re convinced, let’s get the ingredients out and start our recipe! Remember to tag me on social media @weaningful so that I can see your wonderful creations.

 

3 ingredient yogurt cake (finger food from 6 months+)

Yield: One 26cm cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

This is a great recipe for starting solids with your baby, but is also great for toddlers and older kids (eg: lunchboxes).

Print

Ingredients

• 500g/2cups/17oz yogurt (I used Greek with 10% fat) or substitute as per notes below.
• 3 eggs
• 150g/ 1 and 1/5 cups / 5 oz self-raising flour (or plain flour + 1 and 1/2 level teaspoon of baking powder)

Instructions

1. Preheat your oven at 180C(fan)/200C(electric)/400F/Gas mark 6.
2. Mix all the ingredients until smooth.
3. Grease a 26cm round pie ceramic dish or similar.
4. Pour your mixture in the dish and bake for 40-45 minutes.

Notes

1. Yogurt can be replaced with kefir, sana, sour cream or buttermilk.

2. You can add pieces of fruit to the mix if you want, but I tend to stay away from fruits which have a high content of water for example. Or at least use a small amount to prevent soggyness.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 159mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 3g