Ingredients
• Eggs: 4 large eggs (separated into whites and yolks).
• Greek Yogurt: 1.5 cups (approx. 340g) Plain Non-Fat Greek Yogurt.
• Optional (for flavor): A few drops of stevia or vanilla extract, and a dusting of powdered monk fruit “sugar” on top.
Preparation Steps
1. Prep the Oven: Preheat your oven to 320°F (160°C). Line a small, deep 6-inch cake pan with parchment paper (make sure the paper stands taller than the rim, as the cake will rise significantly).
2. Mix the Base: In a medium bowl, whisk the egg yolks and Greek yogurt together until completely smooth. Add your vanilla or sugar-free sweetener here if using.
3. Whip the Egg Whites: In a separate, clean glass or metal bowl, beat the egg whites until they form stiff peaks. You should be able to hold the bowl upside down without them moving.
4. Fold Gently: Slowly fold the egg yolks/yogurt mixture into the egg whites. Use a spatula and a gentle “over and under” motion. Do not stir vigorously, or you will deflate the air that makes it a “cloud.”
5. Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes.
6. The Cooling Trick: Turn the oven off and crack the door open, but leave the cake inside for 10 minutes. This prevents the cake from collapsing too quickly from the temperature change.
7. Chill: For the best texture, let it cool to room temperature and then refrigerate for at least 2 hours before serving.
Tips for the Perfect Cloud
• Room Temperature: Your eggs and yogurt will combine much better if they are at room temperature rather than ice-cold.
• Zero-Fat Yogurt: Using non-fat Greek yogurt is what keeps the “Weight Watchers” points low (about 2 points for the whole cake!), but full-fat Greek yogurt will yield a slightly richer, more cheesecake-like result.
• The Dusting: Since you don’t eat sugar, skip the traditional powdered sugar garnish shown in the photo and use a dusting of cinnamon or a few fresh berries instead.