By Lauren Denos: 12/21/2015 (Nutrition)

Chocolate Raspberry Cream Cake

I love it when experiments turn out good on the first attempt. This creamy cake is a unique flavor and texture that is sugar free. The Greek yogurt is never heated so it retains it's natural probiotic goodness. You can exchange the raspberries for any fruit you like. It winds up looking so elegant that it is a great dessert to serve to company.


Cream Cake Ingredients:

  • 1/2 tsp vanilla

  • 1 Cup yogurt

  • 1 tsp stevia

  • 2 Packages unflavored gelatin (50 oz or 3 tsp)

  • 3 Tbsp boiling water

  • 1/2 Cup coconut

Chocolate Base Layer Ingredients:

  • 3 Tbsp coconut oil

  • 6 Tbsp coco powder

  • 1 Tbsp stevia

Raspberry Topping Ingredients:

  • 1/2 Cup raspberries

  • 1 tsp stevia if needed

Steps:

  1. Boil water

  2. In a mixing bowl add it to the boiling water to the unflavored jello. Mix well

  3. To the bowl add the 1 cup yogurt, ½ tsp vanilla, 1 tsp stevia, and ½ cup of coconut. Mix well so that there are no gelatin lumps.

  4. Spray a regular size cup cake tray with non stick spray and fill 6 of them a little more than ¾ full and smooth them out so they are mostly even.

  5. Set the cupcake tray in the fridge.

  6. In a sauce pan heat up coconut oil until all melted and warmed up.

  7. Take the oil off heat Whisk in the coco and stevia, if they chocolate is clumping up then just add a little more coconut oil at a time until the chocolate is smooth.

  8. Pour about an even amount of the chocolate on top of each of the cream in the cupcake tray.

  9. In a bowl mash the raspberries a little bit and add in the 1 tsp stevia set aside.

  10. Let the cream cake set up for a few hours, you can even leave them over night if you would like.

  11. Remove cream cakes from cupcake tray, sometimes the edge of the chocolate will break but it is easy to place the chocolate back together on the plate, or you can use a plastic resuable cupcake liner so you can remove it easier from it's holder.

  12. Top each cake with about 1 ½ tbsp raspberry mixture and top with whipped cream if you would like.

This makes 6 cream cakes which have 146 calories including the whipped cream





 

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