Summertime Sugarfree Raspberry & Yoghurt Trifle
Berries are the best and they are so full of vitamins and antioxidants I could eat them all day! Oh, and luscious, creamy, organic yoghurt isn't too bad either! I am completely in love with this recipe as it is not only completely delicious but also packed with precious calcium, vitamin C and antioxidants from the nutritious ingredients. Remember to replace the bulk from the sugar with extra egg whites or apple sauce, and serve with the mind-blowing creamy topping and sprinkle with magical berries. BB xxxx
125 grams organic butter
2 teaspoons vanilla essence
15 grams stevia
2 egg whites
3/4 cup gluten free self-raising flour
1/3 cup gluten free plain flour
1/3 cup almond meal
200 grams yoghurt
1/3 cup frozen raspberries
1/3 cup frozen blueberries
1 jar of organic cream
1 packet of low fat cream cheese
1/2 cup organic yoghurt
The Bondi Baker Method
Step 1- Preheat the oven to 150 degrees fan-forced and grease a 20 cm pan with organic butter.
Step 2- Beat butter, essence and stevia until creamy and then add eggs one at a time, until fully combined. Fold in the egg whites.
Step 3- Transfer the mixture into a large bowl and add in the sifted flours, almond meal and yoghurt. Pour into the prepared pan and sprinkle with berries. Gently press the berries into the cake mixture.
Step 4- Bake for about 45 minutes and then leave to cool. To make the topping combine the cream cheese and cream and beat until thick. Refrigerate for an hour and then top the cake and add lot's of berries!