Yogurt and Berries: This Creamy, High-Protein Cake is Only 133 Calories!
You’ve never tasted a yogurt and berry cake like this before; it will win you over immediately and become one of your favorite desserts. You’ll always enjoy eating it. With the addition of almond flour, this yogurt and berry cake offers several nutritional benefits:
- High-Quality Protein and Probiotics: Thanks to the presence of yogurt, this cake is a source of high-quality protein and contains probiotics, which are beneficial for gut health. Additionally, yogurt provides calcium, which is essential for bone health.
- Rich in Antioxidants and Vitamins: Berries are rich in antioxidants, vitamins (especially vitamin C), and fiber.
- Almond Flour: A great alternative to wheat flour for those looking for gluten-free options. Almonds are high in healthy fats, vitamins (such as vitamin E), and minerals (like magnesium). They also contain protein and fiber, which contribute to satiety.
- Low Sugar Impact: Using yogurt and berries without refined sugar helps maintain lower blood sugar levels compared to other baked sweets.
The ingredients in this cake, thanks to the proteins, fibers, and healthy fats they contain, can deliver a longer-lasting feeling of fullness. Generally, moderation and portion control are key to incorporating desserts like this into a balanced diet.
The preparation is incredibly easy: you just need a bowl and a spatula to mix the ingredients, then simply bake.
Ingredients:
- 150g Greek yogurt
- 2 tablespoons almond flour
- 2 large eggs
- 1 teaspoon psyllium husk (ground flaxseed also works)
- 1 tablespoon honey
- A bit of vanilla extract
- A handful of frozen (or fresh) berries
- 1/2 tablespoon of dried raspberries (optional)
- Coconut oil for greasing the pan
How to make High-Protein Yogurt and Berry Cake:
- To start, crack the eggs into a bowl. Add the vanilla extract, Greek yogurt, and almond flour; mix until smooth and homogeneous.
- Next, add the honey, stir, incorporate the psyllium husk, and mix well to absorb. Then fold in the dried raspberries (if using) and stir.
- Grease a rectangular ceramic baking dish with coconut oil, pour in the mixture, level it, and top the surface with a handful of frozen berries.
- Finally, bake in a preheated oven at 180°C (356°F) for approximately 25 minutes. Once done, let the cake cool for 5-10 minutes before removing it from the pan.
Bon Appétit!
