Yogurt cake with kiwi and banana, a little masterpiece, was a success! Delicious, not very sweet, and low-calorie.
Incredibly tender and flavorful yogurt cake with bananas and kiwi will delight everyone at a cozy home tea party or a festive table. Dessert is prepared very simply and from available products; the process does not take much time. You just have to wait until the cake freezes in the refrigerator – and you can enjoy a wonderful treat! Healthy yogurt cake recipes.
#1. Yogurt cake with kiwi and banana. Healthy yogurt cake recipes.
Ingredients:
Cooking time 1 hour
Shortbread cookies 7.05 oz( 200 g)
Butter 2.47 oz (70 g)
Kiwi 6 pieces
Bananas 2 pieces
Sugar 5 tablespoons
Natural yogurt 16.91 fl oz (500 ml)
Gelatin 2 tablespoons
Almond petals 3 tablespoons
ENERGY VALUE PER SERVING:
Calories 355 kcal
Proteins of 9.9 grams
Fat 14.7 grams
Carbohydrates 40.2 grams
Instruction:
Designed for 8 servings
Kiwi (4 PCs) cut into cubes, put in a saucepan, add sugar and warm over medium heat for 2-3 minutes to release the juice. Put it to cool.
Cookies are crushed in a blender into crumbs, and softened butter; mix well.
The split form is covered with baking paper, put the cookies there and seal. Put in the refrigerator for 30 minutes.
Gelatin pour 1 Cup of cold boiled water and leave for 25-30 minutes to swell. Then dissolve the gelatin in a water bath or microwave (30 seconds).
In a mixture of kiwi with sugar to stir in the gelatin and yogurt. Mix well.
Put cut bananas into circles on the cake, then pour the yogurt mass and put it in the refrigerator for at least 6 hours (preferably overnight). Carefully remove the yogurt cake from the mold.
Garnish with kiwi slices (2 PCs.) and lightly fried almond flakes.
Yogurt cake with kiwi and banana is ready. Yogurt cake with fruit is not only light and delicious, but also very useful. This cake will not spoil your figure. Bon Appetit!
#2. Yogurt cake with strawberry jam . Healthy yogurt cake recipes.
The cake is very light and airy, and the delicious strawberry jam adds a special charm. The minimal use of flour and sugar accentuates the cake’s sophistication.
Ingredients:
Greek yogurt 3 cups
Sugar 3.53oz
Chicken eggs 5
Milk 1 cup
Flour 3 tablespoons
Cornstarch 4 tablespoons
lemon juice 1 teaspoon
Strawberry jam 3 tablespoons
Instruction:
Cooking time: 2 hours
Make the cream cheese (weigh the yogurt on cheesecloth, let the excess whey drain, and refrigerate for 24 hours). Add sugar, egg yolks, milk, flour, starch, and lemon juice. Whisk the egg whites with the sugar.
Combine and place in the oven. Bake at 356°F for the first 15 minutes and then at 340°F for 30 minutes. Use a medium-diameter pan. Spread with strawberry jam and decorate.
#3. Yogurt cake with cherries. Healthy yogurt cake recipes.
Light cake with yogurt and cherries.
Ingredients for 8 servings:
Sponge cake:
Flour 5.29oz
Sugar 3.53oz
Chicken eggs 4 pcs.
Yogurt layer:
Fruit yogurt 3 cups
Gelatin 1 tablespoon
Jelly layer:
Cake jelly 2 packages
Cherries 7.0oz
Instruction:
Cooking time: 1 hour
Prepare the sponge cake. Beat the egg yolks with 2/3 of the sugar until pale. Beat the egg whites until stiff, add the remaining sugar, and beat again for a couple of minutes. Gently fold the egg whites and yolks together with a wooden spatula. Add the sifted flour and mix well again.
Grease a springform pan with a little vegetable oil and sprinkle with flour. Line the bottom with parchment paper, but do not grease it. Pour the batter into the pan. Bake at 180°C for 30-40 minutes, checking for doneness with a toothpick. Remove the finished sponge cake, let it rest in the pan for 10 minutes, then remove it and invert it onto a wire rack.
Prepare the yogurt layer. Use cherry yogurt. Dissolve the gelatin in 0.5 cups of warm water until dissolved, add the yogurt, and mix well with a mixer.
Prepare the jelly layer. Prepare the jelly according to the package instructions. I used red and clear cake jelly, which sets very quickly. So, once it’s ready, you just need to cool it slightly and pour it directly onto the cake. If you don’t have cake jelly, you can substitute one package of regular cherry jelly.
Assembling the cake: Take the springform pan you baked the sponge cake in (you can use a pastry ring instead). Don’t grease the pan. Place the sponge cake in the bottom and pour the yogurt mixture on top. Because the sponge cake will settle after baking, it will be smaller than the diameter of the pan, and the yogurt mixture will cover the sides of the cake. Place the cherries on top of the yogurt (I used frozen, but you can use fresh ones) and refrigerate for 20-30 minutes. Then cover the top with jelly and refrigerate until completely set.
This recipe can be modified depending on the jelly, fruits/berries, and your creativity. Bon Appetit!
