Blueberry yogurt cake with muesli base
Nutrition Facts
each servingIngredients
all 9 types- For the base: 150 g/5 oz rolled oats
- 1 tbsp wholemeal flour
- 1 tbsp granulated sweetener
- 4 tbsp sunflower oil
- For the yogurt and blueberry topping: 450 g/16 oz blueberries
- 1/2 lemon, juiced
- 3 tbsp granulated sweetener
- 500 g/18 oz 0% fat Greek yogurt
- 250 g/9 oz 3% fat cream cheese, e. g. Philadelphia lightest soft cheese
Directions
9 steps in totalFor the base: Preheat the oven to 180°C (160° fan)/350F/gas 4. Grease and line the base of a 20 cm/8" springform cake tin with greaseproof paper.
Stir together all the ingredients for the base in a mixing bowl. Pack the mixture into the base of the prepared tin.
Bake for 10-12 minutes until set and golden on top. Remove the tin to a wire rack to cool.
For the yogurt and blueberry topping: Purée about one-quarter of the blueberries with the lemon juice and 1 tbsp granulated sweetener in a food processor
Pass through a fine sieve into a large mixing bowl. Add the Greek yogurt, cream cheese, and remaining sweetener, beating well until thick and creamy.
Spoon on top of the baked base, spreading out evenly. Top with the remaining blueberries.
Cover and freeze the cake for 4 hours.
Remove the cake from the freezer about 45 minutes before serving to let it soften.
Turn out from the tin and cut into slices with a warm, damp knife.
