Name: Firm strawberry yogurt jelly cake
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 1 serving
Ingredients: 7 oz strawberries, hulled; 24 g gelatin powder; 1/3 cup water; 1 1/4 cups nonfat Greek yogurt; 3/4 cup 2% cottage cheese; 1 1/2 tbsp honey; 1 tsp vanilla extract

Nutrition

Per serving

584 calories

Protein: 73g; 51% of calories
Carbs: 58g; 41% of calories
Fat: 6g; 9% of calories

Ingredients

7 items

Instructions

Prep 20 min · Cook 1 hr 40 min

Stir the gelatin powder into the water in a small microwave-safe bowl. Let it sit for 5 minutes to bloom.
While the gelatin blooms, combine the nonfat Greek yogurt, cottage cheese, hulled strawberries, honey, and vanilla extract in a high-speed blender. Blend for 1 minute until the mixture is completely smooth and bright pink.
Microwave the bloomed gelatin for 30 to 40 seconds until it is fully liquid and clear. Stir it well, but do not let it boil.
With the blender running on its lowest speed, slowly pour the hot liquid gelatin into the strawberry yogurt mixture. Blend for 30 seconds to ensure the gelatin is perfectly distributed throughout the base.
Pour the mixture into a 6-inch springform pan or a small cake pan lined with plastic wrap for easy removal. Smooth the top with a spatula. Place in the refrigerator to chill for at least 90 minutes until the cake is very firm and has a rubbery, jelly-like set.

Nutrition

Ingredients

Instructions

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