Low-Sugar Berry and Currant Yogurt Cake: Guilt-Free Indulgence…
Delicious, indulgent, and irresistible, the Berry and Currant Cake is a wonderful dessert that will make every moment of your day special. It’s perfect for breakfast, as an afternoon snack, or as a delightful end to any meal.
This cake isn’t just a tasty treat; it also offers some health benefits thanks to its ingredients. Berries, including currants (or blackberries), are rich in antioxidants such as vitamins C and E, which help fight free radicals and reduce oxidative stress. They contribute to improving heart health by increasing levels of good cholesterol (HDL) and reducing inflammation.
As with any sweet treat, it’s recommended to enjoy this cake in moderation, avoiding excess. Let’s see how to prepare it!
Ingredients:
- 450g (16 oz) mixed berry yogurt
- 200g (7 oz) black currants (blackberries)
- 150g (1 1/4 cups) whole wheat flour or protein flour
- 50g (1/4 cup) melted butter
- 50ml (3 1/2 tbsp) hot milk
- 50g (1/4 cup) stevia sweetener + 3-4 tsp (or 100g (1/2 cup) maltitol, erythritol, or sugar + 3-4 tbsp)
- 2-3 tbsp cornstarch (cornflour)
- 1 egg
How to make Low-Sugar Berry and Currant Yogurt Cake:
- Rinse the black currants (or blackberries) in a bowl with water and set aside.
- In a mixing bowl, beat the egg with 50g (1/4 cup) of stevia sweetener (or 100g (1/2 cup) of alternative sweetener/sugar).
- Add melted butter and mix. Gradually add hot milk, stirring well.
- Gradually incorporate the flour in three stages, mixing to achieve a smooth, homogeneous batter. Add the remaining hot milk and mix again.
- Pour the batter into a round glass baking dish, spreading it evenly.
- In another bowl, mix the berry yogurt, drained currants (or blackberries), 3-4 tsp of stevia (or 3-4 tbsp of alternative sweetener/sugar), and cornstarch (cornflour) until smooth and creamy.
- Top the cake batter with the berry mixture.
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes.
Serve and enjoy!
