This Greek yoghurt cake has a date cake crust with 4 ingredients and is crowned with fresh berries. Delicious and perfect for summer vacation or party!
Greek yoghurt cake
Looking for a healthy, no-bake dessert that feels forgiving but is secretly nutritious? This Greek yoghurt cake with a crust without a bake-date nut crust is just the thing. It is made from a creamy, slightly sweetened vanilla bean Greek -yogurt filling and a naturally sweetened crust made of dates, walnuts and almonds. Refreshing, light and loaded with fiber – then with fresh berries for a festive red, white and blue. Perfect for the memorial day, the fourth of July or every summer day.
Why you will love it
When I tested it, I found it so much that I had a hard time not eating all the cake! Even my husband – who Claims He doesn’t like data – could not stop raving about it. The creamy yoghurt filling with the tough-sweet date-nut crust is just so good.
- No oven required: Perfect for warmer days
- Sweetened, of course: Dates give the crust the right amount of sweetness.
- High in fiber From the crust and fruit pack
- Festive and funny: The red, white and blue colors make it a beautiful, healthier dessert for the memorial day, July 4th or on the Labor Day weekend.
- Nutritional restrictions: Weight observer-friendly, vegetarian, gluten-free, high-fiber and anti-inflammatory
For more berry desserts that do not require cheeks, try this red, white and blueberry gap, strawberries and yoghurt stroke cream and strawberry-no-bake cheese cake.
What you need
Here are the ingredients for this simple yoghurt cake without baking. You can find the exact measurements in the recipe card.
- MedJool data The crust is best suited with pits because they soak the data first. When you use broker data, the water will get into you what makes you watery.
- Nuts: The combination of walnuts and illeged roasted almonds was my favorite.
- Salt Brings out the taste of the nuts.
- Fully milk of Greek yogurt is creamy and high in protein.
- Vanilla: Use vanilla bean paste for the best taste, but also vanilla extract works.
- Orange peel For a light citrus note
- Honey for sweetness
- Mixed berries For a pretty, colorful load and additional fiber
How to make a yoghurt cake
I love not to have to switch on my oven in summer, so this no-bake cake is repeated for all my summer events! The recipe card can be found for printable instructions below.
- Prepare the data: Soak the data in hot water for 15 minutes, then drain and pat dry. Cut them into two halves and remove the pits.
- Make the date crust: Place the soaked data, nuts and salt in the food processor and in the pulse until the mixture is finely chopped. It should stick together if you press it between your fingers.
- Add the crust into the pan: Transferred the date mixture to a cake plate that is sprayed with a cooking spray with non -layer spray. Spray your hands or the bottom of a measuring cup slightly with more spray and carefully press the crust until you cover the entire cake plate.
- Make the yoghurt cake filling: Mix the yogurt, vanilla, orange peel and honey in a bowl and put it over the crust.
- Decorate: Place the berries on the yogurt. Cover loosely with plastic film and cool for an hour.
Variations
- Nuts: Exchange walnuts or almonds for pecans.
- Yogurt: All -milk Greek yogurt gives you the creamiest texture, but you can use reduced fat if you prefer it.
- Citrus: Replace orange with lemon peel.
- Sweetener: Replace honey with agave or maple syrup.
- Fruit: Use cut peaches, nectarines, plums, kiwi or mango instead of berries.
storage
This Greek yoghurt cake is best eaten on the day that it is made because it becomes watery when it sits too long. So plan to eat it within 24 hours after the production.
Notes from my test kitchen
I did a lot of desserts with Greek yogurt – like these lemon cheese cake cups and yogurt Panna Cotta – and they always become light and delicious. When testing this yoghurt cake, you will find a few tips that I have recorded on the way:
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Use the thickest Greek yogurt you can find. I like Index or Stonyfield– They are much thicker than most other brands. If your yoghurt poured out slightly when tilting the container, it is probably too thin. In this case, I recommend strain on the best texture first.
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All -milk Greek yogurt is best. I tested it with fat -free yogurt, but whole milk gives the cake the richest taste and the creamiest consistency. It is absolutely the additional fat and the calories here!
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Do you want a firmer disc? Try add 1 ½ teaspoon of unblailed gelatin– Just like in my Keylime -Joghurt cake – for a more stable set.
Yield: 10 Portions
Serving size: 1 /10.
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Add the data into a bowl and cover it with very hot water. Cover and let it sit for 15 minutes. Drain, pat dry and cut them into two halves and remove the pit.
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Spray an 8-inch cake plate with a non-stable cook spray and put it aside.
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Add the soaked data, nuts and salt into the bowl of a food process equipped with the blade fastening approach. Pulses together until the mixture is finely chopped. The mixture should stick together if they are pressed between their fingers.
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Transfer the mixture to the prepared cake plate. Spray your hands or the bottom of a flat dry measuring cup easily with a layered spray and carefully express the crust to cover the base and sides of the cake plate.
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Mix yogurt, vanilla bean paste, orange peel and honey in a medium -sized bowl. Put the mixture in the cake plate and smooth it into a even layer.
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Assign the fruits in your desired pattern. Cover loosely with plastic film and cool for 1 hour before serving.
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Cut the cutting into wedges and remove the slices with a small offset spatula.
Last step:
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** The best day of (after an hour in the fridge) or the next day. Will be a little watery after the second day.
A few more notes from tests:
- Use the thickest Greek yogurt you can find. I like Index or Stonyfield– They are much thicker than most other brands. If your yoghurt poured out slightly when tilting the container, it is probably too thin. In this case, I recommend strain on the best texture first.
- All -milk Greek yogurt is best. I tested it with fat -free yogurt, but whole milk gives the cake the richest taste and the creamiest consistency. It is absolutely the additional fat and the calories here!
- Do you want a firmer disc? Try add 1 ½ teaspoon of unblailed gelatin– Just like in my Keylime -Joghurt cake – for a more stable set.
Portion: 1 /10.Present Calories: 251 KcalPresent Carbohydrates: 35 GPresent Protein: 7 GPresent Fat: 11.5 GPresent Saturated fat: 1.5 GPresent Cholesterol: 4 mgPresent Sodium: 40 mgPresent Fiber: 5 GPresent Sugar: 28 G
Make these summer desserts next
You can find more dessert ideas in this 3 delicious cakes To satisfy your desire!
Of course sweetened treats:
Loving light and healthy cakes:
These recipes fit perfectly with warm weather and long weekend-precision like this yogurt no bake cake!
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