The no-bake sugar-free yogurt cake is a sugar-free semifreddo that is part of my low-glycemic index desserts. A no-bake cake, enriched with a cookie base, a cream made of Greek yogurt, a little cream, and coconut milk, all topped with canned sugar-free pineapple slices. Like the sugar-free cheesecake, this recipe is also no-bake and suitable for diabetics. This dessert is also made with long-chain inulin, allowing us to manage the glycemic load. If you want to know more, read this article on how to lower the glycemic index.
This no-bake sugar-free yogurt and pineapple cake is very eye-catching and just as easy to make. You just need to soak the cookies in pineapple juice, prepare a yogurt-based cream, and assemble in a springform pan, enriching with pineapple slices. A few hours of rest in the refrigerator and you will be amazed at the result, because this cake melts in your mouth!
Now let’s prepare this sugar-free yogurt and pineapple semifreddo and let me know what you think.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 273.90 (Kcal)
- Carbohydrates 48.21 (g) of which sugars 11.65 (g)
- Proteins 6.47 (g)
- Fat 12.10 (g) of which saturated 0.35 (g)of which unsaturated 0.03 (g)
- Fibers 5.64 (g)
- Sodium 123.24 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the yogurt and pineapple semifreddo
- 10 sugar-free Digestive biscuits
- 3.5 oz heavy cream (cold)
- 3.5 oz coconut milk
- 9 oz 0% fat Greek yogurt (cold)
- 2.8 oz erythritol
- 0.7 oz inulin (long chain)
- 1 teaspoon agar agar
- 14 oz canned pineapple (slices and juice)
What you need
- 1 Mold 18 cm springform pan
- 1 Bowl
- Electric beaters
- 1 Deep plate
- 1 Saucepan
- 1 Spatula
Method
Open the can of pineapple, pour 50 ml of juice into a saucepan and place the rest in the deep plate.
Remove the base of the pan and place the ring on a serving plate where the cake will be served.
Pour the cream, coconut milk, and erythritol into the bowl.
Work with the beaters, at maximum speed, until you see the mixture thicken and mount.
Add the inulin and continue working with the beaters until it is fully incorporated.
When the mixture is whipped, remove the electric beaters.
Fold in the Greek yogurt and incorporate it into the mixture, using upward movements.
Bring 50 ml of pineapple juice to a boil, in which you have dissolved the agar agar, stirring well. Add the mixture to the yogurt cream and mix well. Cut 2 slices of pineapple into cubes and incorporate them into the yogurt cream, always using upward movements.
Soak the biscuits in the pineapple juice and arrange them on the plate.
Continue until you cover the bottom. If you prefer a crunchy base, just lightly soak the biscuits. Otherwise, for a softer base, you can soak them completely in pineapple juice.
Take 6 pineapple slices and attach them to the edges of the pan, as shown in the picture.
Make sure the pan’s springform is closed.
Pour the yogurt cream in the center of the dessert.
Level it with a spoon and tap the plate on a surface to fill all the gaps.
The base of the cold cake is ready to be garnished and placed in the refrigerator.
Decorate the surface with the remaining pineapple slices; you can also cut them into small pieces and spread them over the entire surface. Cover the pan with a plate or aluminum foil and store the cake in the refrigerator to chill and set for 3-4 hours.
When the no-bake sugar-free yogurt cake is ready, trim the edges to detach it from the sides.
Slide off the springform pan*.
Cut it into slices and serve.
Did you know?
An enzyme in pineapple prevents gelatin from setting.
Tips for the sugar-free yogurt cake
The no-bake yogurt cake keeps well for 3-4 days in the refrigerator, in the coldest area. As you can see in the photos, by soaking the biscuits a little more, they will release some of their juice during resting. If you like, you can use it to accompany the cake.
