Nature’s Botox Protein Berry Cake
This creamy, no-bake berry cake is bursting with fruity flavors and packs 12 grams of protein per serving. It’s gluten-free, low-carb, and naturally sweetened.
Servings: 12 slices
Ingredients
- 3 ½ cups cottage cheese 2%, blended
- 4 tbsp beef gelatin powder
- 1 cup cold water
- 1 cup Greek yogurt I used low-fat
- 2 tbsp maple syrup
- ½ cup shredded coconut unsweetened
- 2½ cups frozen berries I used blueberry, strawberry, blackberry mix
- 2 tbsp water
Instructions
- Prepare a 9-inch springform.
- In a small bowl, whisk together beef gelatin powder and cold water.
- In a large bowl, combine blended cottage cheese, Greek yogurt, maple syrup, and shredded coconut. Mix well.
- Now pop the gelatin mixture into the microwave and microwave for about a minute until the gelatin completely melts. Give it a good whisk to get rid of any leftover bits.
- Pour 2/3 of the mixture into the large bowl of cottage cheese mixture and mix well. Immediately transfer the mixture into the springform and level it out.
- Now, place a saucepan over medium-high heat and add the frozen berries with water. Pour in the remaining 1/3 of the gelatin mixture.
- Let it cook until the berries soften, and mash them with a potato masher. Remove from the heat and let them cool down for 10 minutes.
- Pour the mixture into the springform and spread it around evenly.
- Pop it into the fridge for 60 minutes until the cake cools down completely and the mixture on top becomes jelly-like. Serve and store in the fridge.
Nutrition
Serving: 1 slice (5 oz) | Calories: 124kcal | Carbohydrates: 10.1g | Protein: 12.3g | Fat: 4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 12mg | Sodium: 260mg | Potassium: 250mg | Fiber: 1.5g | Sugar: 6.6g | Vitamin C: 8mg | Calcium: 180mg | Iron: 0.5mg