Strawberry Banana Yogurt Cake (No Bake)
8 servings
30 minutes
No-bake strawberry-banana yogurt cake is a delicate and refreshing dessert that combines fruity sweetness and creamy yogurt texture. Its chocolate and muesli base adds contrast and pleasant crunch, making it perfect for summer days.
1
Soak the gelatin in milk and let it swell for 30 minutes.
- Gelatin: 20 g
- Skimmed milk: 100 ml
2
Melt the chocolate in a water bath, add the muesli, and mix thoroughly. Wrap a removable round mold in plastic wrap. Place the muesli with chocolate at the bottom of the mold, flatten, and press down firmly. Put it in the freezer for 20-30 minutes (until fully set).
- Dark chocolate: 50 g
- Muesli: 100 g
3
Thaw the strawberries and blend until smooth. Add 200 ml of yogurt and 2 tablets of sweetener (previously crushed). Heat the gelatin in a water bath and add half to the strawberries. Blend everything thoroughly again.
- Frozen strawberries: 300 g
- Fat-free yoghurt: 500 ml
- Sugar substitute: to taste
- Gelatin: 20 g
4
Peel the bananas and blend them with the remaining yogurt, sweetener, and gelatin. It's preferable for both the strawberry and banana mixtures to have the same consistency. This way, the layers will be smoother.
- Bananas: 2 pieces
- Fat-free yoghurt: 500 ml
- Sugar substitute: to taste
- Gelatin: 20 g
5
Take the mold out of the freezer. Place 2 spoons of strawberry mixture in the center of the mold, then add 2 spoons of banana mixture in the center of the strawberry and alternate both mixtures. Do not mix. Put it in the refrigerator for a few hours until fully set.