Get ready to embark on a journey of pure bliss with my deliciously divine sugar-free yogurt homemade Nutella mint strawberry cake.
This tantalizing treat combines the irresistible flavors of my sugar-free homemade Nutella, refreshing mint, and juicy strawberries while being completely sugar-free.
Indulge your senses and satisfy your cravings without any guilt. Will explore the art of creating a dessert that is not only divine but also nourishing. Get ready to indulge in a guilt-free slice of heaven!
1st Layer – Digestive biscuits + black cocoa
2nd Layer – Yogurt cream + strawberry puree
3rd Layer – Yogurt cream + homemade Nutella cream + chopped mint leaves
4th Layer – Yogurt cream + strawberry puree swirls
5th Layer – Dark chocolate glaze.
INGREDIENTS:
Ingredients for the base
- 300 g digestive biscuits
- 60 g unsalted butter (80%)
- 30 g black cocoa (I used Dutch Van Houten)
- 1 tsp lemon essence.
Ingredients for the filling:
- 1 kg Greek yogurt (10%)
- 750 g strawberries (500 g puree)
- 250 g homemade Nutella (see here my Healthy Homemade Sugar-Free Nutella Recipe)
- 6-7 fresh mint leaves
- 70 g Stevia sweetener + 25 g for the strawberry puree
- 1 tsp lemon juice
- 1 tsp lemon essence
- 37 g gelatin + 180 ml of water.
Recommended read:
- How to Make the Best Strawberry Jelly Cheesecake: No-Bake Sugar-Free
- How to Make the Best and Unique Dark Chocolate Strawberry and Coffee Liqueur Ice Cream
Ingredients for the dark chocolate ganache:
- 200 g dark chocolate (70%)
- 100 g unsweetened whipped cream.
Decoration ingredients:
30 g white chocolate to glaze a few strawberries, dark chocolate pieces, homemade Nutella, and whipped cream.
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INSTRUCTIONS for this divine yogurt mint Nutella and strawberry cake:
Make the crust:
1. Grind the biscuits and add the melted butter, lemon essence, and cocoa powder. Mix the composition until you get a homogeneous mass.
2. Wallpaper with acetate foil a springform pan with removable walls the size (of 21 cm) and put in the composition of biscuits, leveling evenly over the entire surface. Put the crust in the freezer for 30 minutes.
Make the strawberry puree:
3. Wash the strawberries well, cut the tails then put them in a pan on the fire, add 2 tablespoons of Stevia sweetener, and 1 tbsp of lemon juice, stirring constantly, and let it simmer for 2-3 minutes.
4. Remove from the heat, leave to cool slightly, add the bloomed gelatin, mix for a few seconds, blend the composition, then sieve, then leave to cool at room temperature. This will result in 500 ml of puree which will be divided into 2 portions (300 ml for the 1st cream layer and 200 ml for the last cream layer).
Make the filling:
5. The gelatin is left to hydrate in 180 ml of water for 10 minutes.
6. In a bowl, add the yogurt, lemon juice, lemon essence, Stevia sweetener, and melted gelatin, and mix the composition well.
7. Divide the composition equally into 3 bowls. In the 1st bowl put the 300 ml strawberry puree and mix well with a spatula until fully incorporated. In the 2nd bowl add the homemade Nutella and the chopped mint and mix until fully incorporated, and the 200 ml of strawberry puree left are reserved for the 3rd bowl.
Assembling the cake:
8. Take out from the freezer cake and pour the yogurt and strawberry puree cream over the biscuit base, then place the cake in the freezer for 1 1/2 hours.
9. Remove the cake from the freezer, pour the Nutella and chopped mint layer, then back in the freezer for 1 1/2 hours.
10. This will be a “zebra” layer. Remove the cake from the freezer and over the Nutella layer start pouring 3 tablespoons of yogurt composition then 3 tablespoons of strawberry puree, then again 3 tablespoons of yogurt composition, and so on until both compositions are exhausted, then place the cake in the fridge for 6 hours or better overnight.
Make the chocolate ganache:
11. Put the chocolate on a Bain Marie to melt, add the whipped cream, and mix until well incorporated then let it cool
12. Take the cake out of the fridge, and start covering the cake with the dark chocolate ganache, then back in the fridge for 1 hour to harden the glaze
Decorating the Cake:
13. When the glaze is set, remove the cake from the fridge and decorate it with strawberries, homemade Nutella, whipped cream, and mint leaves.
Here is a section through this no-bake, sugar-free, homemade Nutella, mint, and strawberry cake:
Last Thoughts:
As we end our sweet adventure, I hope you’ve enjoyed every delectable bite of my sugar-free yogurt Nutella mint strawberry cake.
We’ve discovered that it’s possible to create irresistibly delicious and guilt-free desserts.
By utilizing sugar alternatives, incorporating nutritious ingredients like yogurt and fresh strawberries, and infusing the refreshing flavor of mint, I’ve crafted a dessert that truly embodies the concept of guilt-free bliss.
So go ahead, savor every mouthful of this divine treat, and let yourself be transported to a world of indulgence without any regrets.
Treat yourself to a guilt-free slice of heaven and share the joy with your loved ones. Cheers to finding the perfect balance between decadence and wellness!
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