Made With Whole Grains

Fruity Yogurt-Cookie Casserole

Cooking for Many Children
Average: 4.5 (4 votes)
(4 votes)
Fruity Yogurt-Cookie Casserole

Fruity Yogurt-Cookie Casserole - Kids love sweet main courses - here made with fresh raspberries and peaches

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Health Score:
8,3 / 10
1 hr
ready in 5 h.
Ready in

Healthy, because

Even smarter

Nutritional values

A thick portion of fresh fruit in the fruity yoghurt biscuit casserole provides vitamins here. The eggs provide protein, which is necessary for growing. The yoghurt contains calcium, the building material for teeth and bones.

You can vary the berry variety as you wish. Instead of the furry peaches, nectarines are also suitable for the fruity yoghurt biscuit casserole.

1 serving contains
(Percentage of daily recommendation)
Calorie314 kcal(15 %)
Protein12 g(12 %)
Fat9 g(8 %)
Carbohydrates42 g(28 %)
Sugar added19 g(76 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid1.2 mg(20 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C18 mg(19 %)
Potassium450 mg(11 %)
Calcium140 mg(14 %)
Magnesium64 mg(21 %)
Iron2.5 mg(17 %)
Iodine10 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3 g
Uric acid37 mg
Cholesterol128 mg
Development of this recipe:


5 eggs
5 ounces sugar
7 ounces Spelt flour
1 teaspoon Baking powder
15 sheets gelatin
1 lemon
5 ripe Peaches (each about 125 grams)
1 ½ pounds Yogurt (3.5% fat)
5 tablespoons Maple syrup (about 60 grams)
14 ounces Raspberries
4 tablespoons Shelled pistachio (about 60 grams)
How healthy are the main ingredients?
RaspberrySpelt floursugarMaple syrupeggsalt

Kitchen utensils

4 different sizes Bowls, 1 Tablespoon, 1 Hand mixer, 1 deep bowl, 1 Fine-mesh sieve, 1 Wooden spoon, 1 rimmed Baking sheet (or roasting pan), 1 Parchment paper, 1 Rubber spatula, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Small pot, 1 rectangular baking dish (about 18 x 30 cm), 1 Large knife, 1 Plastic wrap, 1 small Ladle

Preparation steps

Fruity Yogurt-Cookie Casserole preparation step 1

Separate the eggs: Put the yolks in a bowl and the whites in a tall vessel. Add a pinch of salt and 5 tablespoons water to the egg yolks and beat until frothy with a hand mixer.

Fruity Yogurt-Cookie Casserole preparation step 2

Add a pinch of salt to egg whites and beat until very stiff peaks.

Fruity Yogurt-Cookie Casserole preparation step 3

Mix together the flour and baking powder in a bowl. Fold into the egg-yolk mixture with a wooden spoon.

Fruity Yogurt-Cookie Casserole preparation step 4

Also add egg whites and fold in well. 

Fruity Yogurt-Cookie Casserole preparation step 5

Line a rimmed baking sheet or roasting pan with parchment paper. Put the batter on it and spread smooth with a rubber spatula. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/approximately 325°F) until golden brown, about 12 minutes. Remove and let cool.

Fruity Yogurt-Cookie Casserole preparation step 6

Meanwhile, soak the gelatin in a bowl of cold water until softened, about 10 minutes. Squeeze out the lemon juice.

Fruity Yogurt-Cookie Casserole preparation step 7

Rinse peaches, halve, remove pits and chop coarsely. Toss in a bowl with a little lemon juice. Mix in the yogurt and maple syrup and season to taste with more lemon juice.

Fruity Yogurt-Cookie Casserole preparation step 8

Pick over the raspberries and rinse if necessary. 

Fruity Yogurt-Cookie Casserole preparation step 9

Melt the dripping wet gelatin in a small saucepan over low heat while stirring. Remove from heat and stir in 3 tablespoons of the yogurt mixture. Then mix into the remaining yogurt mixture.

Fruity Yogurt-Cookie Casserole preparation step 10

Turn out the cooled biscuit base onto a work surface and remove the parchment. Cut the biscuit in half and place in a rectangular shaped (about 18 x 30 cm) (approximately 8 x 12 inches) baking dish. Top with about half of the raspberries, then spread with half of peach-yogurt cream in a smooth layer. Place the remaining biscuit half on top and press it down slightly. Spread with the remaining yogurt cream and top with the remaining raspberries.

Fruity Yogurt-Cookie Casserole preparation step 11

Finely chop the pistachios with a large knife and sprinkle over the casserole. Cover with plastic wrap and let set in the refrigerator for about 4 hours.