Strawberry-Banana Yogurt Cake (No-Bake)

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Strawberry-Banana Yogurt Cake (No-Bake)

Ingredients

Freeze-dried strawberry powder - 10.6 oz
Bananas - 2 pieces
Dessert Yogurt - 17 fl oz
Gelatin - 0.7 oz
Sugar Substitute - to taste
Non-Fat Dry Milk - 3 fl oz
Liquid dark chocolate - 1.8 oz
Muesli - 3.5 oz

Step by Step guide

Step 1

Soak the gelatin in milk and let it swell for 30 minutes.

Step 2

Melt the chocolate in a water bath, add the muesli, and mix thoroughly. Wrap a removable round mold with plastic wrap. Place the muesli and chocolate mixture at the bottom of the mold, flatten it out, and press it down firmly. Put it in the freezer for 20–30 minutes (until completely set).

Step 3

Thaw the strawberries and blend them until smooth. Add 200 ml of yogurt and 2 tablets of sugar substitute (previously crushed). Heat the gelatin in a water bath and add half of it to the strawberry mixture. Blend everything thoroughly again.

Step 4

Peel the bananas and blend them together with the remaining yogurt, sugar substitute, and gelatin. It is preferable that both the strawberry and banana mixtures have the same consistency. This way, the layers will be more even.

Step 5

Remove the mold from the freezer. Place 2 tablespoons of the strawberry mixture exactly in the center of the mold, then add 2 tablespoons of the banana mixture in the center of the strawberry layer, and alternate adding both mixtures without mixing. Place in the refrigerator for a few hours until fully set.