How To Make Yogurt Cake with Pineapple Syrup
Savor a healthier dessert in this 3-ingredient yogurt cake. This tart frozen treat is drizzled with pineapple syrup and topped with strawberries.
Line a medium sieve, about 7-inches wide, with 2 layers of paper towels. Place sieve over a bowl. Stir yogurt in container for consistency before pouring into sieve. Adjust paper towels to remove any folds.
Cover with plastic wrap and refrigerate 24 hours, until yogurt thickens.
Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat for 25 to 30 minutes until reduced to a scant 1 cup. Remove from heat and let cool. Cover and refrigerate until cold.
When ready to serve, remove yogurt from the refrigerator and place a plate over the sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels.
With a knife, smooth yogurt on the sides and top to make a flat cake.
Garnish with strawberries and serve with pineapple sauce on the side.
- Calories: 149.62kcal
- Fat: 1.83g
- Saturated Fat: 0.92g
- Monounsaturated Fat: 0.44g
- Polyunsaturated Fat: 0.24g
- Carbohydrates: 31.95g
- Fiber: 1.90g
- Sugar: 24.41g
- Protein: 2.66g
- Cholesterol: 5.52mg
- Sodium: 24.06mg
- Calcium: 87.96mg
- Potassium: 425.90mg
- Iron: 0.91mg
- Vitamin A: 12.23µg
- Vitamin C: 63.65mg
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