Banana and Blueberry Yogurt Cake

9 INGREDIENTS • 11 STEPS • 7HRS

Banana and Blueberry Yogurt Cake

Recipe

5.0

1 rating

A refreshing yogurt cake which is nutritious, easy to make and that does not need to be baked!

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Banana and Blueberry Yogurt Cake

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A refreshing yogurt cake which is nutritious, easy to make and that does not need to be baked!

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

7HRS

Total Time

$0.47

Cost Per Serving

Ingredients

Servings

12

us / metric

1 1/4 cups

I used low fat, but full fat will also work

2/3 cup

Sweetened Condensed Milk

2/3 cup

Fresh Cream

1 cup

Digestive Biscuit

1.5 oz

Melted Coconut Oil

1 pinch

Himalayan Rock Salt

1 cup

Fresh Blueberry

2

Medium Bananas

1

Lime, juiced, divided

or Lemon

Nutrition Per Serving

VIEW ALL

Calories

231

Fat

13.6 g

Protein

4.4 g

Carbs

22.3 g

Love This Recipe?

Banana and Blueberry Yogurt Cake

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Author's Notes

Makes an 8-inch round cake.

Cooking Instructions

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step 1

Lay the bottom of an 8-inch springform pan with parchment paper and set aside.

step 2

In your food processor, pulse the Digestive Biscuit (1 cup) then slowly pour in the Coconut Oil (1.5 oz).

step 2 In your food processor, pulse the Digestive Biscuit (1 cup) then slowly pour in the Coconut Oil (1.5 oz).

step 3

Press the mixture at the bottom of your springform pan to make an even base. Place it in your fridge while you prepare the filling.

step 3 Press the mixture at the bottom of your springform pan to make an even base. Place it in your fridge while you prepare the filling.

step 4

Slice up a Banana (1), squeeze the juice of half of a Lime (1/2), and add a pinch of Himalayan Rock Salt (1 pinch), and pulse until creamy.

step 4 Slice up a Banana (1), squeeze the juice of half of a Lime (1/2), and add a pinch of Himalayan Rock Salt (1 pinch), and pulse until creamy.

step 5

Blend the Fresh Blueberry (1 cup) until creamy as well.

step 5 Blend the Fresh Blueberry (1 cup) until creamy as well.

step 6

In a large bowl, stir together Greek Yogurt (1 1/4 cups), Sweetened Condensed Milk (2/3 cup), and Fresh Cream (2/3 cup) until well combined.

step 6 In a large bowl, stir together Greek Yogurt (1 1/4 cups), Sweetened Condensed Milk (2/3 cup), and Fresh Cream (2/3 cup) until well combined.

step 7

Divide the mixture into 2 parts. Into one, add the blueberry puree and into the other, add the pureed bananas.

step 7 Divide the mixture into 2 parts. Into one, add the blueberry puree and into the other, add the pureed bananas.

step 8

Pour half of the blueberry cream onto the crust and freeze for 30 minutes.

step 9

Pour half of the banana cream and freeze for another 30 minutes.

step 10

Repeat again until all creams are used up. You should end up with a total of 4 layers. Leave the cake in your freezer for 6 hours or overnight.

step 10 Repeat again until all creams are used up. You should end up with a total of 4 layers. Leave the cake in your freezer for 6 hours or overnight.

step 11

Remove it from the form. Decorate the cake with the remaining slices of Banana (1) drizzled with juice from half of a Lime (1/2) to avoid oxidation and fresh blueberries. Take it out of the freezer 15 minutes before serving it.

step 11 Remove it from the form. Decorate the cake with the remaining slices of Banana (1) drizzled with juice from half of a Lime (1/2) to avoid oxidation and fresh blueberries. Take it out of the freezer 15 minutes before serving it.

Tags

No-Bake Dessert

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