For the millet casserole with vanilla sauce, wash the millet and boil in water for 20 minutes. Cover and let stand for 15 minutes, drain the remaining water.
Separate the eggs, beat the egg whites to snow. Beat the yolks with the honey and the low-fat yogurt until creamy. Mix the egg mixture with the millet and fold in the beaten egg whites.
Pour into a baking dish lined with baking paper and bake in the oven at 180°C for 50 minutes. The millet casserole with vanilla sauce is best served warm, with a slightly chilled vanilla soy sauce.
Preparation Tip:
If you prefer, you can also use a chocolate sauce for the millet casserole with custard.
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