Healthy Recipes and more
Another one of my fathers favourite cakes, my Mom always used to do this for his birthday. This actually is quite healthy for a cake. There is almost no fat and lots of fruit, if you take whole grain flour it becomes even better. Of course it still contains lots of carbs, but hey it’s a cake.
You don’t have to use strawberries of course, you could also use green apples or kiwis with green jello or bananas and mangos with yellow jello ,just have fun with it
1 lb Strawberries
1 package red jello or other gelatin dessert
sugar according to instructions on jello package
roughly 5 tbsp plain yoghurt or vanilla pudding
1 lemon (optional)
2 cups (whole grain)flour
1 cup sugar
1 tbsp baking soda
1 (high) baking tin
Of course you can buy a pie crust instead of making it yourself, but I never really get why people do that. Bought ones don’t taste good, are usually full of chemicals and fat. Of course there are very fancy pie crusts that would be very time-consuming at home but most are really simple. Just throw all ingredients into a big bowl, stir until smooth, spoon into baking tin and bake. It takes less than 5 min to prepare.
Preheat oven to 350 °F. Place flour,sugar, baking soda and egg into a bowl. Gradually add water while constantly stirring until the mixture has thick texture. Spoon into baking tin and bake for 30 min.
If you like it sweeter you can take more sugar and less flour. If you want a more chocolate like tasting cake you can also add cacao powder.
In the meantime: Wash Strawberries and remove crowns (or however that green stuff on top is called) . Mix yoghurt with juice of one lemon. You don’t have to add lemon juice, just plain yoghurt is fine. Traditionally this would be done with vanilla pudding, so that’s another option.
5 – 10 min before the crust is ready, prepare jello according to instructions.
Take crust out of the oven and let cool down for a few minutes. Do not remove baking tin.
Spread yoghurt (or vanilla pudding) carefully on the top of the crust. Place strawberries on cake one by one. Lastly pour the jello carefully on top. Your baking tin should obviously be high enough to keep the jello inside.
Store in the fridge for about 5 -6 hours or until the jello is stiff.