No-Bake Yogurt Strawberry Cake is a light and refreshing dessert for a summer’s day. The simple, fresh taste of berries combines with creamy yogurt, and the color contrast looks wonderful, too. Blueberries or raspberries make equally delicious alternatives to strawberries.
Did you know you can grow your own strawberries? Check out the Green Pinky for more information.
No-Bake Yogurt Strawberry Cake
You will need one springform pan: 6" x 2-3/4"
- 1 1/2 cup non-fat vanilla CHOBANI yogurt
- 2 cups fresh strawberries, sliced
- 2 envelopes powdered gelatin
- 2 tsp honey
- 1/4 cup water
- 1/2 cup milk or cream
- berries to serve
- 1 Tbsp, apricot jam or any other jam
- fresh mint (you have to have mint for this dessert)
Puree the strawberries, yogurt, and honey in a blender until very smooth. Soak the gelatin in water, for about 3 minutes. Bring the milk or cream to a boil in a small saucepan. Remove from heat and add the gelatin mixture, stir until dissolved. Whisk the milk mixture into strawberry-yogurt purée and pour into springform pan.
Refrigerate the cake for about 4-5 hours, until firm, but best to leave it overnight. Before you unlock the springform pan, run a knife around the edge of the cake.
Mix the different berries with apricot jam. Put on the top of the cake. Serve with fresh mint.