Celebrating summer time with a healthy frozen yoghurt cake with fresh raspberries, blueberries and pistachio nuts on a base of oats and almond butter. Sounds delicious doesn’t it! 🙂 This is one of the easiest desserts/ snacks/ breakfasts you could ever make and boy does it look impressive. I love how the beautiful, bright coloured berries pop up out of the cake, wonderfully contrasting with the earthy and rustic oat base.
The steps to making this dish are super simple and fruit combinations are endless, you can be as imaginative as you like. I use almond nut butter in my base together with the oats, but you could easily choose any other nut butter you prefer. Packed with natural sugars, it’s not going to give you that super huge sugar hit like some other cake recipes 😉 but for those looking to reduce sugar intake, this cake will certainly curb those sugar cravings….for a few days at least….
Whilst making this in a baking tin works well, you can easily use the yoghurt and berry mixture to make ice-cream sticks for the kids. I used greek yoghurt which, depending on the brand you use, might need a little sweetening with some honey before or after you freeze it.
This cake would be perfect as a dessert to an outdoor, summers day barbecue, or even as a sweet treat for the kids after school. Why not get them involved in making this one…They will most certainly love squishing the berries and nuts into the yoghurt! 😉
Enjoy those summer barbecues everyone! xxx
- 2 cups greek yoghurt
- 11/2 cups rolled oats
- 1 cup almond nut butter (or nut butter of choice)
- 1/2 cup runny honey
- 1 handful blueberries
- 1 handful raspberries
- 2 handfuls pistachio nuts
- extra honey to drizzle through the yogurt or over the cake
- Line a baking tin with grease proof paper.
- Place the honey and almond nut butter in a small pot over a medium heat and heat it for a few minutes untill runny.
- Place the oats into a large bowl and pour in the nut butter and honey mixture. Give it a good mix around. The mixture should stick together when squished with your hand. If it does not, add a bit more of the liquid mixture.
- Pour the oat and nut butter mixture into the baking tin and press it down firmly and spread evenly over the base of the tin.
- Pour the yoghurt over the top.
- Individually place the berries and nuts into the yoghurt, spreading them out evenly and at different heights in the yoghurt.
- Cover with plastic wrap and place in the freezer until set throughout, approximately 4+ hours.
- Once set, remove it from the tin and take off the paper. Slice it frozen, into 1.5-2cm slices.
- Serve with an optional drizzle of runny honey over the top.
