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Ingredients

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Fruity Yogurt-Cookie Casserole

Fruity Yogurt-Cookie Casserole

Cooking for Many Children
1 hr, ready in 5 h.
Time:
314
calories
Calories:
Health Score:
76 / 100
Ingredientsfor  
Ingredients
5 eggs
5 ozs sugar
salt
7 ozs Spelt flour
1 tsp Baking powder
15 sheets gelatin
1 lemon
5 ripe Peaches (each about 125 grams)
1 ½ lbs Yogurt (3.5% fat)
5 Tbsps Maple syrup (about 60 grams)
14 ozs Raspberries
4 Tbsps Shelled pistachio (about 60 grams)
How healthy are the main ingredients?
RaspberrySpelt floursugarMaple syrupeggsalt
Preparation
1.
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.

2.
Fruity Yogurt-Cookie Casserole preparation step 2

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

3.
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.

4.
Fruity Yogurt-Cookie Casserole preparation step 4

Also add egg whites and fold in well. 

5.
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.

6.
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.

7.
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.

8.
Fruity Yogurt-Cookie Casserole preparation step 8

Pick over the raspberries and rinse if necessary. 

9.
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.

10.
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.

11.
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie314 cal.(15 %)
Protein12 g(12 %)
Fat9 g(8 %)
Carbohydrates42 g(28 %)
Sugar added19 g(76 %)
Roughage6.5 g(22 %)
Healthy, because

Healthy, because

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.

Even smarter

Even smarter

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

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