vegetarisch
bevat gluten
bevat lactose
dessert
Fresh Lemon Yogurt Cake with Blueberries
A delicious light and fresh dessert that is perfect after a heavier meal. The combination of creamy yogurt and zesty lemon juice creates a delightful flavor explosion. And the blueberries add a sweet twist to the whole. No stress, this is an easy-to-make cake that is guaranteed to be a hit with your guests. And a fun fact, did you know that blueberries are full of antioxidants? So not only is this cake tasty, it's also healthy!
Prep time
20 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 200 grams whole wheat biscuits
- 100 grams melted butter
- 500 grams Greek yogurt
- 2 lemons
- 4 tablespoons honey
- 200 grams blueberries
- 4 sheets of gelatin
Nutrition facts
fat
15 grams
kcal
345
protein
7 grams
carbs
45 grams
Instructions
- 1 Crumble the biscuits and mix them with the melted butter. Press this mixture into a cake tin and refrigerate to set.
- 2 Soak the gelatin in cold water. Meanwhile, squeeze the lemons and heat the juice with the honey in a saucepan.
- 3 Squeeze out the gelatin and dissolve it in the warm lemon juice. Remove the saucepan from the heat and let it cool slightly.
- 4 Mix the Greek yogurt with the lemon juice and pour it over the biscuit base in the cake tin.
- 5 Spread the blueberries over the cake and refrigerate for at least 3 hours to set.
- 6 Cut the cake into slices and serve. It will be a hit!
