2 small tea cups of cous cous
¾ large jar sweetner granules / powder (or to taste)
1 Muiler Light Yoghurt (lemon is best)
(1) Put cous cous in bowl and pour over boiling water, so it's about 1 inch above the cous cous, then leave to soak up all water.
(2) When this is done, stir in sweetner and yoghurt, then beat in the eggs.
(3) When all mixed, place in cake tin with greaseproof paper at the bottom and bake at 200°C / 400°F / Gasmark 6 for about an hour, or until firm and golden.
(4) Leave to cool, then take out of the cake tin and slice like normal cake.
Lovely with a black coffee.