Hello Everyone! I know the last two posts have been a bit of a downer; let’s just say I’m starting to feel a little bit better and more of myself this week so I hope that I will be back to my chirpy self soon. That aside, tonight’s recipe is actually one that I made just almost 2 months ago for a very special occasion; my sister’s 23rd birthday last August 23rd! We celebrated her birthday with a yummy all-you-can-eat Korean BBQ dinner at Seoul Garden followed by a surprise visit from a family friend which at that time we had offered to look after their two little boys for a week since their helper had to go back to the Philippines and they couldn’t find anyone else under short notice. Overall it was a fun evening spent with lots of food, cake, and little, but great company!

The cake that I decided to make for my sister was inspired by a recipe that I found online when I was researching ways that I could incorporate some of the ingredients from my blood pressure friendly list that I compiled at the beginning of the year. This recipe, from that list, features kiwis, strawberries, bananas, and fat-free yoghurt, all of which help lower your blood pressure. This cake is simple and easy to put together, yet is still delicious and guilt-free for when you reach out for a second heap of serving or three (or four)… Or you know the whole cake *cheeky grin* Not that I have done this myself before, you know, have a whole cake for no one else but just me, myself, and I. Anyway, onward with the recipe shall we? But before that, just a quick mention that the original recipe can be found over on SkinnyMs.

PREP TIME 10 MINS | FREEZING TIME 3 HOURS | SERVES 10-12

INGREDIENTS

For the base

• 1/4 cup hazelnuts, finely ground
• 1/4 cup walnuts, finely ground
• 1 tbsp coconut oil, melted
• 1 tbsp honey
• 1 tbsp unsalted butter, melted
• 1/4 tsp salt
• Honey graham crackers (enough to make about 1 cup of crumbs)

For the filling

• 2 punnets (2 x 250g) fresh strawberries, sliced thinly
• 1 tub (500g) fat free all natural yoghurt
• 1 large banana, mashed
• 3 tbsp lime juice
• 2 tbsp honey

For the topping

• 2 kiwis, peeled and sliced into thin circles
• Sliced strawberries (about 2-3 from the punnet)
• Extra honey graham cracker crumbs (optional)

PS: Please ignore the egg in the ingredient shot, I actually didn’t use it at all even though it was in the original recipe. I decided to go with a no-bake base and therefore omitted the egg from my recipe.

METHOD

1. Prepare an 8.5-inch springform pan by lining the bases with baking paper and greasing the edges with a little bit of butter. Add all of the base ingredients into a medium-sized mixing bowl and mix until well combined. Press half of the mixture over the base of the prepared pan and set aside in the refrigerator for about 10-15 minutes or until firm.
2. In a separate medium-sized mixing bowl, combine the mashed banana, yoghurt, honey, and lime juice, whisking well until smooth. Set aside.
3. Arrange half of the strawberry slices on top of the cooled crust then pour over half of the yoghurt mixture on top of the strawberries in an even layer.
4. Repeat by adding the remaining half of the base over the top of the yoghurt mixture, arranging the strawberries slices, and the pouring the remaining half of the yoghurt mixture.
5. Top the cake with the kiwi slices and strawberries slices before placing in freezer for about 3 hours or until completely frozen.
6. Serve and enjoy! Tip: to cut, hold a knife under hot water for 10 seconds, dry and cut the frozen cake wile the knife is still warm!

BON APPÉTIT

– Ally xx