My version of a classical French Yogurt cake

Hello everyone, summer has arrived...oh yes it has! Pretty soon I'll be using this season's best fruit to make light and healthy desserts, but first a twist on the classical French Yogurt cake.

What's the twist you ask? Well, alcohol and soy yogurt. I like yogurt...but there's something about the plain yogurt Alpro soya makes that's just amazing. It has a gentle taste, very few fat and low sugar so all in all, it's pretty great. Healthy and tasty, that's what we're going for here.

Just like all my other recipes, this is so easy, a child could do it. The cake itself might look boring and simple, but trust me, this lovely thing will delight both your and your family's taste buds.

As I'm typing this, I'm starting to smell the batter turning into something amazing in the oven...so let's get on with the recipe.

 

Ingredients:

2 portions of 125ml plain yogurt (I used alpro soya)
2 eggs
1 tsp vanilla essence
3 tbsp Amaretto
2 cups op 125ml almond flour
liquid sweetner

About 10 crushed cookies (I used speculoos)

Way to do it:

1. Preheat the oven to 180degrees C and line the bottom of a round, spring-form cake tin with bakingpaper. Grease the sides with vegetable oil.
2. In a bowl mix yogurt with eggs, vanilla essence, amaretto and the sweetner. The sweetner is, as always, to your liking. I used about 2 tablespoons. Bear in mind that the ameretto is pretty sweet too so you might eveb omit the sweetner if you prefer.
3. Use your 125ml cups to measure the almond flour. Top both of them off with flour and add to the mix.
4. Mix till everything is well combined and allow yourself a little taste. Taste good doesn't it. Would it be wrong to just eat this as a sauce....
5. Enough daydreaming. Pour the batter into the baking tin and lightly sprinkle your crushed cookies over the top.

Bake in the oven for 20 minutes or until an inserted toothpick comes out clean.

Let cool for about 5 minutes before you take it out the tin. The cookies will have been baked into the top, making for a lovely, crunchy, topping.

This doesn't make a very big cake, so feel free to double the portions to make a bigger cake.

For extra yumminess, you could slice the cake in two and add a thin layer of strawberry jelly. However, I don't really feel like it needs it. This cake a light, slightly boozy version of a classic French yogurt cake. And remember, no added sugar, no butter but bursting with flavor!


Enjoy
xx

Apple buckwheat breakfast scones

Hi everyone, I hope you are doing fine. Summer is just around the corner and that means that the bikini season is ready for kick-off. With it, our bodies need to be in top shape so we can enjoy a summer freed of worries.
I've been experimenting with some new ingredients so watch out, unlike my other posts, this recipe is not really low carb. However it's very healthy due to it's low fat and the addition of buckwheat flour. Buckwheat flour is gluten-free and so amazingly good for you! It has high quality protein, it's rich in iron, very high in antioxidants, it's filled with many minerals and vitamins such as zinc, copper, and niacin and it contains a high level of rutin, which is an anti-cancer agent. Can this get any better?

So for this recipe, I felt like making something a bit less sweet and these apple buckwheat scones are a great way to start of your day. They fill you up, they are delicious and they are also easy to take with you if you don't have time in the mornings for a sit down breakfast. You can keep them for up to three days.

 

Ingredients:

250 gr buckwheat flour
2 tbsp stevia
3 tsp baking powder
a pinch of salt
100 gr soft butter (not melted)
120 ml low-fat yogurt or cream cheese
2 eggs
1 big apple

Way to do it:

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. In a bowl, add flour, sugar, baking powder and salt and turn over with a spoon so they are combined.
3. Add small chunks of butter. You don't want to melt the butter, otherwise your dough will not be 'crumbly' enough. It's okay if chunks of butter remain in the batter.
4. Mix in the eggs and cream and turn around with the spoon. Gently add in the apple with your hands. I cut my apple in small cubes. The apple will add a gently touch of sweetness to the scone.
5. Put the dough on your baking tray, lined with baking paper and press down into a circle of about 5cm height. Bake for 15 to 20 minutes at 200 degrees or until golden.

They are so yummy! The buckwheat gives them a more nutty flavor than regular flour so that's why I didn't add macadamia nuts but of course, feel free to play around with the recipe as much as you like. Try adding blueberries or other kind of fruits to the mix. You won't be disappointed!

You can eat them without anything extra with just a nice mug of coffee or tea, or, I smeared one with jam. Delicious!

Enjoy
xx

Icetray Chocolate Base Cheesecakes

A low carb treat for those warm summer days you can make in about 5 minutes? It must be magic. Put your ice cube tray to good use and make your own ice bon-bons. You can substitute the Greek yogurt for cream cheese, but it's basically the same. I made mine using Alpro Soya plain yogurt because I love the taste. You can make these with any yogurt or cream cheese you like. Play around with taste and you'll always have a great outcome.



What's great about this also, is that you can make small sizes. So make a tray with yogurt, make one with vanilla pudding... the choices are endless!

Ingredients:

125 ml non-fat plain Greek yogurt or Alpro Soya Plain yogurt
1 teaspoon liquid artificial sweetener
60 g dark chocolate

Way to do it:

1. Blend the yogurt and sweetener and set aside.
2. Gently melt your chocolate in the microwave or be a real chef and do it au bain marie.
3. Coat a pre-chilled, clean ice cube tray with some vegetable oil. Let the excess drain out.
4. Using a spoon pour the chocolate into each ice cube mold and make sure to fully coat the bottom using your spoon.
5. Fill each ice cube mold with the yogurt filling.
6. Top with a dollop of chocolate.
7. Place in the freezer for 2-3 hours.

To eat, remove from freezer and then, gently twisting the ice cube tray, remove as you would an ice cubes. Eat immediately.



Depending on which ingredients you use, these babies are so low in carb that feeling guilty is not necessary. Mine come out to not even 1 carb per cube.

I hope you like them and let me know what you think!

Enjoy
xx