Raspberry yoghurt cake (diabetics)

Name: Raspberry yoghurt cake (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g Butter; 150 g Butter biscuits; 12 sheets Gelatine; 1 kg Whole milk yoghurt; 96 Diabetic sweetness; 400 g Raspberries; 250 g Whipped cream; 7-10 Tbsp Raspberries and mint; 1 Freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g Butter
150 g Butter biscuits
12 sheets Gelatine
1 kg Whole milk yoghurt
96 Diabetic sweetness
400 g Raspberries
250 g Whipped cream
7-10 Tbsp Raspberries and mint
1 Freezer bag

Directions

1
Melt the butter. Put the butter biscuits in a freezer bag and crumble them finely with a cake roll. Add crumbs to the butter and press them onto the bottom of a springform pan (26 cm Ø). Refrigerate the base for about 30 minutes. Soak gelatine in water. Mix yoghurt and diabetic sweetener. Sort and clean the raspberries.
2
Puree 150 g raspberries, pass through a sieve and stir into the yoghurt. Squeeze out the gelatine, dissolve and mix with 4 tablespoons of cream, then stir into the rest of the cream. Whip the cream until stiff. First add 150 g raspberries and then the cream to the yoghurt cream. Fill the cream into the springform pan and smooth it down. Chill the cake for at least 2 hours. Cut the cake into pieces and decorate with 100 g raspberries and mint
3
2 hours waiting time / 2 BE