Makes 8 servings
- Carbohydrate 17.60325 g
- Cholesterol 14.7 mg
- Fat 3.234 g
- Fiber 0 g
- Protein 12.16425 g
- Saturated Fat 2.0139 g
- Serving Size 1 1 recipe (368g)
- Sodium 385.875 mg
- Sugar 17.60325 g
- Trans Fat 0.165375 g
- Calories 147 calories
Step-by-step
- Preheat oven to 350 degrees
- In a medium sized mixing bowl, add eggs, vanilla, and stevia until blended well
- Add in yogurt and box of pudding until well combined
- Spray a pie dish or 9 inch spring form pan with non stick cooking spray and pour ingredients in
- Bake for 30 minutes
- Let cool for 15-20 minutes before covering with plastic wrap
- Chill overnight in the refrigerator
Dense, pale custard emerges from the oven with a slight wobble at the center that signals adequate hydration within the protein matrix. Yogurt contains high amounts of whey, which separates under thermal stress unless bound by starches or emulsifiers. Straining the non-fat greek yogurt through cheesecloth for two hours removes excess liquid and prevents a watery pool from forming at the base of the springform pan during baking.
Instant pudding mix introduces modified starches and sodium alginate, agents designed to set cold liquids without boiling. Substituting this commercial preparation with raw cornstarch requires heating the dairy base on a stovetop beforehand to activate the gelatinization properties of the starch granules. Artificial sweeteners like stevia lack the bulk and caramelization potential of sucrose, meaning the dessert relies entirely on the pudding mix for both flavor compounds and structural integrity.
Baking at 350 degrees Fahrenheit for thirty minutes provides enough gentle heat to coagulate the egg albumin without cracking the delicate surface. Placing a pan of boiling water on the lower rack creates a humid environment that moderates surface dehydration and ensures even heat distribution across the batter. Cool the dessert completely at room temperature before transferring it to the refrigerator, because sudden temperature drops cause the protein network to contract rapidly and weep moisture.
A nine-inch springform pan yields clean slices, but a standard ceramic pie dish works if greased thoroughly with neutral oil. Running a thin spatula around the perimeter immediately after removing the pan from the oven prevents the edges from tearing as the custard shrinks during the chilling phase.
