I used to love buying packaged yogurt cake mix when I was a teenager, so easy to make and would kill my sweet tooth craving. So, I put together summer bests like rhubarb and blackberry to top a tasty yogurt base.
The result is a light and sweet dessert that would please your palate and not make you feel dessert guilty…
For the yogurt filling:
1lb yogurt (I used a vanilla Greek yogurt)
1 pouch powder gelatine
For the rhubarb blackberry topping:
3 cups of rhubarb sliced into 1/2 inch pieces, 1 cup blackberries, 3/4 cup of fine sugar, 4 tbsp water
For the crust:
2 cups graham biscuits crumbled, 1/2 cup chocolate pieces or chips, 2 tbsp butter
I used a 7” spring form pan, this recipe is good for any pie pan.
Start by making the crust: mix the graham biscuits with the butter (in a food processor or by hand), mix in the chocolate pieces that should be kept coarse. Spread the mixture on the bottom of the baking pan and on the sides to give an edge. Refrigerate for at least 30 minutes.
Dissolve the pouch of gelatine mix as required to use for 2 cups of liquid. Use 2/3 of the gelatine mix with the yogurt, mix well and pour in the crust. Refrigerate for 1hr.
Make the rhubarb blackberry sauce: put the rhubarb, blackberry and sugar into a saucepan with 4 tbsp of water and gently heat until the rhubarb starts to leach its juice and turns the sugar into syrup. Bring the syrup to a gentle simmer and cook for 10 minutes until the rhubarb is tender. Puree in a food processor then pass through a sieve to create a smooth sauce. Cool down in fridge till needed. Once cooled, mix in the remaining gelatine mixture and pour on the yogurt cake. Refrigerate to allow the sauce to harden.
Served with a spoonful of whipping cream is the best!