Yoghurt basque

1. Preheat the oven to 170°C for 10 minutes. 

2. Add the eggs, cornflour, and Greek yoghurt to a blender and blend until smooth and well combined. 

3. Line two 4-inch cake moulds with baking paper and pour in the yoghurt mixture. 

4. Place the moulds in the oven and bake at 170°C for 25 minutes. 

5. Refrigerate the cheesecake in the mould for at least 4 hours. 

6. Remove the cheesecake from the mould and baking paper, cut into pieces, and serve to baby. 

Serving  

Do not add sugar to your baby’s food. For the rest of the family, you can add 60g of white sugar during blending for extra sweetness.