Frozen Yogurt Cake with Strawberry

Carlos Lieja
It's always a good time to make a no-bake dessert, especially when it's easy to make, with a mixture of yogurt, strawberry, and walnut. Prepare this frozen cake with the little ones at home and teach them to make a cold and practical dessert with simple ingredients and a delicious flavor. To make it easy, cut the cake until it is perfectly cold.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 1/2 cups cookies, vanilla for the base
  • 1 cup pecans, cut into small pieces for the base 100 g
  • 1 cup butter, melted for the base 100 g
  • 1 tablespoon vanilla essence, for the base
  • 2 cups Greek yogurt, for the filling 464 g
  • 1 cup whipping cream, for the filling 250 g
  • 1/2 cups strawberry jam, for the filling
  • 1/4 cups condensed milk, for the filling 306 g
  • 2 tablespoons unflavored gelatin powder, for the filling
  • 1 cup strawberries, for the filling
  • 2 cups strawberries, quartered, to place inside the cake
  • strawberries, for decorating
  • peppermint, for decorating
Preparation
25 mins
0 mins
Medium
  • For the base, place the cookies in a plastic bag and crush them with a rolling pin. Mix the crushed cookies in a bowl with the walnut, butter, and vanilla extract until completely incorporated and form a manageable dough.
  • In a baking dish, place one part of the previous mixture and flatten it until you have a smooth surface. Refrigerate for 20 minutes.
  • For the filling, blend the Greek yogurt with the whipping cream, strawberry jam, condensed milk, vanilla, strawberries, and hydrated gelatin until you obtain a homogeneous mixture. Set aside.
  • On the mold with the cookie base, add one part of the mixture, place sliced strawberries, and chill for 5 minutes, gradually add the other part of the yogurt mixture until completely covered, and place more slices of strawberry; refrigerate until the consistency is solid.
  • Decorate with the leftover cookie base, strawberry, and mint.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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