Frozen Yogurt Flag Cake

So It’s almost 4th of July! And many of you may be starting to think about how badly you are going to break your diet that day… and be honest… the following days too with all the leftovers at home.

I know how hard this is. I know how hard it is to have to sit at a table with 20 other people who are eating whatever they want at the dessert table. Most of the times, these people may work against you by trying to make you feel bad about your healthy food choices. I have gone through this and actually go through it pretty much every day.

Festivities may be a time when you can give yourself a little more freedom when it comes to your food choices but you still don’t want to overeat or splurge on the dessert table. So I wanted to give you a healthy option of dessert that you can actually make and take to your 4th of July celebration. If I were you, I would probably kind of hide it since it looks so good everyone will want to have some!

 

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So let’s focus on enjoying 4th of July with our family and friends and add in there a healthy frozen yogurt flag cake patriotic dessert.

Frozen Yogurt Flag Cake

Here Is What You Will Need:

  • Plain Greek Yogurt – 2 Cups
  • Honey: ¼ Cup
  • Lemon: 1
  • Vanilla Extract: 1 tsp
  • blueberries: 1 container
  • Raspberries: 1 container
  • Graham cracker crumbs: 2 Cup

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Step 1: Line a loaf pan with parchment or wax paper, leaving two inches overhanging on each side. Line completely with plastic wrap, using two pieces if necessary. Set aside.

Step 2: Place ½ cup raspberries into a heat-proof cup or dish and warm for 30 seconds in the microwave. Mash well with a fork and set aside to let cool slightly.

Step 3: Stir together the yogurt, honey, lemon juice, and vanilla in a medium bowl. Divide in half, placing half into a separate small bowl. Stir the mashed berries into one half of the yogurt, then pour into the prepared loaf pan, shaking slightly to make it even.

Step 4: Sprinkle the graham cracker crumbs evenly over the first yogurt layer. Cover with the remaining yogurt mixture, then cover with additional plastic wrap to seal. Once you get it ready, lane the raspberries and blueberries to form a flag on top of the frozen yogurt cake.  Place into the freezer for 4–5 hours.

Step 5: To serve, lift the loaf out with the parchment or wax paper and remove the plastic wrap. Place onto a platter or cutting board and slice carefully. Serve immediately. (If the cake stays in the freezer longer than 4–5 hours, let sit at room temperature for about 15–20 minutes before slicing or serving.) Store any leftovers in the freezer in an airtight container for up to a week.

So now that you’ve read how easy this dessert is to make, I’m sure you’ll run to the grocery store to get the ingredients to have this ready for the feast!

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