Greek Yoghurt Cake

Recipe Tips: Greek Yoghurt Cake

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Portion size: 1
• Number of servings: 8
• Cooking style: American

Ingredients

• 750g of sugar-free Greek yoghurt
• 100g of Corn Flakes (you can also use any type of All Bran cereal, or oat bran)
• 60g of dried fruits/nuts (I only use nuts)
• 2 egg whites
• 10g of gelatine leaves (or gelatine powder)
• Stevia (sweetener)

How to make: Greek Yoghurt Cake

1. Crush the cereals and nuts. Add the egg whites and stir the mixture.
2. In a silicone container, spread the mixture evenly and put it in the oven for 15-20 minutes at 180º C until the base is well formed, like a biscuit.
3. Meanwhile, make the base of the cake. Put the gelatine leaves in a container with warm water for about 5 minutes until they are soft.
4. Boil some water, add the gelatine leaves and stir the mixture.
5. In a separate bowl, mix the low-fat Greek yogurt, add a little stevia and the water we have heated with the gelatine leaves.
6. Mix everything together and add it to the silicone mould with the baked and crunchy cake base.
7. Place the cake in the refrigerator for at least two hours.
8. To accompany the cake, we can add Walden Farms no-calorie jam or add fruit (berries, pineapple, apple, etc). It's just a matter of letting your imagination run wild!