NO-BAKE YOGURT AND JAM CAKE, light cold dessert easy and quick, a cake recipe to make after lunch or dinner in 10 minutes.

The cold yogurt and jam cake is delicious, a no-bake dessert prepared in minutes and truly delightful, fresh, and enjoyable, perfect to consume after both lunch and dinner.

The yogurt and jam cake was prepared with a simple jar and a spoon, without any robot in just over 10 minutes, the perfect dessert for those who have no time.

You can enrich it in many ways or make this dessert light by using only zero-fat yogurt and sugar-free light jam, perfect even for a diet.

It is not a cheesecake because there are no cookies and obviously other creamy cheeses like Philadelphia or mascarpone, which you can always add as you like.

Of course, I chose a berry jam because it is never missing at my house, as well as blueberry jam, but you can vary with the one you prefer or have at home, peach is great.

I had quite a bit of yogurt to use up, and making a cold dessert was a great idea especially since I made it at 3 in the morning, and not being able to turn on any robot, the plastic jar was a great help for whipping the cream.

Cream is not essential in the recipe, but the fat part helps avoid the “popsicle” effect that happens when freezing only yogurt. Do as you prefer; in case of a diet, only zero-fat yogurt and light jam will be just fine.

Follow me in the kitchen today; we have the no-bake yogurt and jam cake!

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 6
Cuisine: Italian

Ingredients

1 1/2 cups plain natural yogurt
2/3 cup fresh liquid cream
1 1/3 cups jam (berries)

Preparation

I used a 500 ml plastic container, so it’s fine for the cream and two yogurts, the third yogurt I added after making the first layers of the cake.
Of course, you can whip the cream with electric whisks and then add the yogurt; with the jar, you will only get this last one dirty.

Pour the cream into a container that can be sealed airtight.
Close and shake vigorously for 1-2 minutes, then add one yogurt and mix with a spoon or shake; it’s the same.
Add another yogurt and repeat.
Line an 18 cm mold with plastic wrap; for a 20 cm mold, add another yogurt.
Make a first layer of cream, then one of jam, and another one of cream.
Add the other yogurt to the container, shake again, and make the final layer of the cold cake.
Decorate with blueberries or as you prefer and put in the freezer for a couple of hours.
Bon appétit.
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