Melon Yogurt Cake
Melon Yogurt Cake - Refreshingly fruity artwork—no oven required!
Healthy, because
Even smarter
Nutritional values
Melons are large and heavy, but their flesh consists mainly of water, which means they're low in calories and fat. They also contain a lot of potassium, which stimulates the kidneys to dehydrate so that more toxins are excreted.
You can use other varitieties of melon in this cake, such as galia or honeydew.
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 266 mg | (7 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 ozs Whole Wheat Butter Cookies
- 2 ozs butter
- 1 tsp ground cinnamon
- 1 pc Watermelon (14 oz.)
- 1 pc Cantaloupe (14 oz.)
- 2 sheets white gelatin
- 5 sheets red gelatin
- 1 Organic orange
- 16 ozs Yogurt (3.5% fat)
- 3 Tbsps Maple syrup
- 2 ozs powdered sugar
- 1 ½ cups Whipped cream
Kitchen utensils
Preparation steps
Put cookies in a sealed freezer bag and crush with a meat mallet until finely crumbled.
In a small pot, melt butter over low heat. Mix cookie crumbs, butter and cinnamon.
Spread crumb mixture over the bottom of an 8-inch diameter springform pan and press well. Refrigerate for 30 minutes.
Remove seeds from melon pieces and cut out flesh with a melon baller.
Soak gelatin in cold water for 5 minutes. Rinse orange with hot water, wipe dry and zest 1 1/2 teaspoons of peel.
Cut orange in half and squeeze 6 tablespoons of juice. Mix yogurt, maple syrup, powdered sugar and orange zest until smooth.
Heat the orange juice. Squeeze excess water from gelatin, add to orange juice and stir until dissolved. Whisk together the dissolved gelatin and 3 tablespoons of yogurt mixture. Stir in the remaining yogurt mixture and refrigerate for 10 minutes.
Beat the whipping cream using a hand mixer and fold into the yogurt mixture.
Fill springform pan with the yogurt mixture. Distribute melon balls over the mixture and press in slightly. Refrigerate cake overnight. Carefully unmold the cake from pan and cut into pieces.
