The fit berry cake is a light treat that will never make you feel guilty. It is the perfect recipe for those who wish to indulge in a tasty yet figure-conscious dessert, ideal for breakfast, a snack, or as a protein dessert to enjoy at the end of a meal.
Its strength lies in the simplicity of the ingredients: blueberry Greek yogurt, antioxidant-rich berries, light Pavesini cookies, and a touch of coconut for decoration. The result? A no-bake cake, quick to prepare, low in sugar, and perfect for those following a low-calorie diet, a balanced lifestyle, or simply love eating well with taste.
The Greek yogurt base ensures a good protein intake and makes the dessert creamy and filling, while the berries – blueberries, raspberries, strawberries, and currants – add a touch of freshness and color, besides being true allies for health thanks to their vitamin and antioxidant content. Erythritol, a natural calorie-free sweetener, allows for balanced sweetness without added sugars.
It is a recipe that easily adapts to the needs of those always on the go but do not want to miss a tasty moment.
If you prefer a more indulgent version with chocolate, don’t miss the fit coconut cake.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 2 cakes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for the Fit Berry Cake:
- 5.3 oz Greek yogurt (strawberry or blueberry)
- 5.3 oz berries (fresh or thawed)
- 1/2 tsp erythritol
- 1 tsp shredded coconut
- 16 Pavesini cookies
- as needed milk (to soak the Pavesini)
- as needed shredded coconut
- 2 tbsp berries (taken from the quantity)
Tools for the Fit Berry Cake:
- 2 Baking Cups disposable
- 2 Bowls
- Food Wrap
Steps for Preparing the Fit Berry Cake:
If you are using frozen berries, let them thaw at room temperature or in the microwave for about 3 minutes, then let them cool.
In a bowl, put the Greek yogurt with blueberry or strawberry flavor or your preferred taste; we used fat-free blueberry yogurt, then add 2/3 of the berries using only the fruits and leaving the formed liquid, the coconut, and finally the erythritol, mix well to obtain a homogeneous cream.
Line 2 disposable baking cups with plastic wrap, then in a small bowl, pour some milk (we used plant-based milk, but you can use whichever you prefer), soak the Pavesini in the milk, then place them on the sides of the baking cup, with the sugared side facing outward, then also cover the bottom with half a Pavesini.
Do the same procedure with the two baking cups, alternatively you can use 2 small bowls or two glasses and alternate the layers with cream and Pavesini.
Put half of the yogurt and berry cream inside one baking cup and the remaining in the other baking cup, then fold the Pavesini inward and seal well with the wrap.
Put in the refrigerator for an hour or overnight, then turn the baking cups onto a plate and decorate with the remaining berries and a dusting of coconut.
