2 cups of cous cous
5 tablespoons of sweetener
2×100g tubs of fat free cherry yoghurt (choose syn free ones)
1/4 of a tsp of almond essence
1 tsp of baking powder
Preheat oven to 200c or 400f
Put cous cous in bowl and pour over boiling water, so it’s about 1 inch above the cous cous, then cover and leave for about 5 mins to soak up all water.
Fluff with a fork and add the sweetener, yoghurt, almond essence and baking powder.
Stir in the eggs
Coat a cake tin with some spray oil to stop cake from sticking.
Pouring mixture into cake tin and bake in the oven for about an hour until firm and golden.
(The yoghurt I used had pieces of cherry in it, so I presume when cooked then becomes syns, I had a quarter of a slice with 4 tablespoons of light squirty cream and counted it as 3 syns).