Creamy and delicious, our berry yogurt cake is just as good as cheesecake, but healthier!

Ingredients

1 1/4 cups sugar cone crumbs (from about 8 cones, ground in a food processor)
6 tablespoons unsalted butter, melted
2 cups VOSKOS® Original Plain
2/3 cup raspberry jam
1 1/2 teaspoon plain powdered gelatin
Fresh Raspberries for garnish (about 1 cup)

Directions

Combine ground sugar cones and melted butter in a 9-inch pie dish until well combined. Press mixture onto bottom and up sides of dish. Refrigerate while you make the filling.

Whisk yogurt and jam in a medium bowl. Place 1 1/2 teaspoon water in a small microwavable cup; sprinkle gelatin over. Let sit for 5 minutes, then microwave just to warm water enough for gelatin to melt, about 15 seconds; stir to blend. Whisk gelatin into yogurt mixture. Pour filling into chilled crust.

Cover and chill until filling is set, a least 8 hours or overnight. Serve with fresh raspberries.

Nutrition

Serves: 8

Calories: 242
Total Fat: 10 g
Carbohydrate: 33.1 g
Protein: 4.8 g

Voskos®

No Bake Berry Yogurt Cake

Ingredients

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Original Plain