Wednesday, August 12, 2015

Triple Berry Icebox Cake (Made with Greek Yogurt)

Last summer I developed a recipe for an old fashioned dessert called an “Ice Box Cake” and we loved it so much, my husband asked if I would make one again this summer. While I loved the cake as much as he did, the one issue keeping me from cake making heaven, is that we’ve been doing so well with our healthy recipes and Ice Box (or refrigerator) cake is made with whipping cream, cream cheese, and sugar – lots of sugar. 

Never one to be dissuaded, my husband (who is now calling himself “Slim V”) suggested we make a healthier version of the ice box cake and load it with seasonal ingredients like raspberries, and blueberries. That way we could let the natural sugar in the berries sweeten and flavour the bulk of the cake and up the nutritional value at the same time. 

Two birds. One stone. (or something like that) 

I promise, though, if you want to add a power load of nutrition to your daily diet, get into berries – especially in the summer when they’re sweet and plentiful. Much like spinach, raisins, apples, plums and grapes, blueberries and raspberries are rich in bioflavonoids and Vitamin C.Other nutritional benefits include a very low sodium and calorie count at only 62 calories a cup. The dark blue colour of blueberries also give them one of the highest antioxidant levels of all fruits.

So we had our flavour base, with the addition of a little grated orange zest to brighten things up, a sprinkle of cinnamon, and pure Canadian maple syrup that we added for a little more natural sweetness and flavour to the berries. 

Maple syrup is another ingredient I’ve embraced both for the gorgeous taste and also because the health benefits of real maple syrup are far more comprehensive than what you might expect. It is the only product in our diet that comes directly from a plant’s sap and features over 54 antioxidants that can help delay or prevent diseases such as cancer or diabetes. In addition, maple syrup features high levels of zinc and manganese, keeping the heart healthy and boosting the immune system.  

With all that good nutrition we were on a roll, but we still had the whipping cream/cream cheese filling to contend with. And then it hit me… somewhere in the annals of my memory I remembered reading that it was possible to make whipping cream out of coconut milk – and thanks to the trusty folks at Google and other bloggers, I found the secret for doing so: Place a can of coconut milk in the fridge overnight. When you’re ready to whip, remove the solid white coconut from the can and whip until peaks form – works like a charm! But don’t get me wrong, coconut milk is still pretty high in fat and calories – however, it’s lower in both than whipping cream and has higher nutritional value. 

Plus, I think it’s really cool that you can turn it into whipped cream!

For added flavour, protein, and nutrients, I subbed in French Vanilla Greek Yogurt, and then made an orange flavoured thickener with pure orange juice and one package of gelatin - which is also incredibly good for you. Fold it all together, and layer between low fat graham crackers, and you end up with a spectacular dessert!

This beautiful dessert just screams decadence without all the guilt and I hope you try it. If you do, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.

Visit the printable recipe here: Triple Berry Icebox Cake
And then cook along with me and my husband, Big V, at the Casa de Kitchen Witch on Youtube!

  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1  box low fat Graham Crackers
  • the zest from one large orange
  • the juice from one large orange
  • 1 package gelatin
  • 1/4 cup boiling water
  • 2 cups vanilla flavoured Greek Yogurt
  • 1 can coconut milk that has been refrigerated over night
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  1.  Dissolve one packet of gelatin into the orange juice along with 1/4 cup of boiling water.
  2.  Scoop the solid coconut milk from the can and whip until stiff peaks form. 
  3. Gently fold in the Greek yogurt followed by the orange juice and gelatin.
  4. Add the orange zest, maple syrup, and cinnamon to the berries. 
  5. Line a loaf pan with plastic wrap and spoon some of the berry mixture into the bottom. Spoon the cream filling over that and then top with a layer of low fat graham wafers. Continue to layer finishing with a top layer of graham crackers, cover in plastic wrap and refrigerate over night.
    Remove the cake from the pan using the plastic wrap and then invert onto another plate like so and cut into delicious slices.

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish

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