Raspberry-Coconut Yogurt Cake

Savor the Best has been invited to participate in a Made with Chobani project sponsored by Chobani yogurt.   Our task was to create a unique, healthy recipe using Chobani Greek yogurt as the key ingredient in the recipe.  We did some brainstorming and decided on this recipe for a Raspberry-Coconut Yogurt Cake.

We like the Chobani products because they are made from all-natural ingredients, the milk they use comes from cows that have not been subjected to hormones.  They use real fruit and do not add sugars or chemicals and their products are all non-GMO.

Dahn and I worked on this project together to create this no-bake cake recipe.   We have kept the calories and fat at a minimum by using non-fat Chobani Greek yogurt and low-fat ricotta cheese.  It looks stunning and tastes wonderful.  This is how we did it. 

We created layers of flavor on top of a crunchy granola-coconut crust.  The first layer is a non-fat raspberry flavor, blended with low-fat ricotta cheese, studded with fresh raspberries. We used plain gelatin to stabilize the yogurt.  

When it was set we added the next layer of non-fat coconut yogurt and ricotta cheese with the gelatin.  When that layer was thoroughly set we decorated the top with fresh raspberries and shards of toasted fresh coconut and chocolate curls. 

This was all prepared in a springform pan and when we released it and set it on the cake plate, we stood back ohh-ing and ahh-ing at how pretty it looked.  That was before we put the raspberries, coconut and chocolate curls on top which really gave it the Wow! factor.

Our raspberry-coconut yogurt cake was easy to make although there was some time involved waiting for each layer to firm up before adding the next layer. 

The cake is light, not too sweet and tastes wonderful.  It is a nice change from the standard flour-egg based cakes that we usually bake. It has the texture of a panna cotta but does not have the heavy fat-laden calories that a panna cotta has and certainly won’t leave you feeling guilty for indulging. 

You might also like our decadent and rich Chocolate Caramel Swirl Cheesecake or our Lemon Ricotta Strawberry Tart if your more inclined to indulge in something less than healthy but oh so good….hopefully in controlled moderation.

The presentation for this was inspired by Elizabeths Chocolate Raspberry Mousse Cake at Sugar Hero.

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Raspberry-Coconut Yogurt Cake

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

A wonderful dessert made from non-fat yogurt and ricotta on a granola crust with fresh raspberries and coconut shards.

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Ingredients

Granola Crust

• 1 cup granola
• 1/2 cup sweetened coconut flakes
• 3 tablespoons (2 ounces) melted butter or coconut oil

Raspberry Filling Layer

• 1/4 cup milk
• 2 1/4 teaspoons unflavored gelatin powder(1 packet)
• 1 1/2 cups Chobani raspberry yogurt (3 containers)
• 1/2 cup ricotta cheese
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 6 ounces fresh raspberries

Coconut Filling layer

• 1/4 cup milk
• 2 1/4 teaspoons unflavored gelatin powder (1 packet)
• 1 1/2 cups Chobani coconut yogurt (3 containers)
• 1/2 cup ricotta cheese
• 2 tablespoons honey
• 1 teaspoon vanilla extract

For Decorations

• 1/2 cup large coconut flakes
• 12 ounces fresh raspberries
• 3 ounces dark chocolate

Instructions

Granola Crust

1. Preheat oven to 350° and grease the inside of a 9 inch springform pan.
2. Place the granola and coconut flakes in a food processor and pulse until fine crumbs form. Drizzle in the melted butter and pulse until combined well. Press into the bottom of the springform pan. Bake for 10 to 12 minutes or until the edges are a light golden brown. Set aside to cool down to room temperature.

Raspberry Filling Layer

1. In a small microwavable bowl, combine the milk and gelatin. Whisk with a fork and let sit for 5 minutes to soften (it will get slightly thick). After 5 minutes place in the microwave for 30 to 40 seconds to melt the gelatin. Set aside for 10 minutes to cool to room temperature.
2. Place the raspberry yogurt (including the fruit on the bottom), the ricotta cheese, honey and vanilla in a food processor and process until smooth. Pour the cooled gelatin mixture into the yogurt mixture and pulse to combine well. Pour over the cooled granola crust then add the 6 ounce container of raspberries. Place in the refrigerator for 15 to 20 minutes to get it slightly set.

Coconut Filling Layer

1. In a small microwavable bowl, combine the milk and gelatin. Whisk with a fork and let sit for 5 minutes to soften (it will get slightly thick). After 5 minutes place in the microwave for 30 to 40 seconds to melt the gelatin. Set aside for 10 minutes to cool to room temperature.
2. Place the coconut yogurt, the ricotta cheese, honey and vanilla in a food processor and process until smooth. Pour the cooled gelatin mixture into the yogurt mixture and pulse to combine well. Pour over the raspberry layer then place in the refrigerator for 4 to 6 hours to set completely. When completely set, run a hot knife around the inside edge of the springform pan and remove the ring.

For Decorations

1. Place the coconut flakes on a microwavable plate and heat at 30 second intervals until lightly toasted.
2. Use a vegetable peeler to shave off curls of chocolate. If the chocolate crumbles, place it in the microwave for 5 to 6 seconds to get it slightly soft but not melted, this will help the chocolate curl instead of crumble.
3. Arrange the toasted coconut, chocolate curls and fresh raspberries on top of the dessert. Keep chilled until time to serve.

Notes

If you are eating gluten free make sure to choose a gluten-free granola for the crust.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 132mgCarbohydrates: 49gFiber: 8gSugar: 34gProtein: 17g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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