Leftover Yogurt Whipped Cream Cake

Name: Leftover Yogurt Whipped Cream Cake
Yield: 972 g
Ingredients: Strawberry 500 g; Yogurt powder 6 g; Greek yogurt 138 g; Heavy cream 128 ml; Low-carb cake sheet 200 g

1,191 kcal

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Ingredients

Main ingredients

Strawberry 500 g
Yogurt powder 6 g
Greek yogurt 138 g
Heavy cream 128 ml
Low-carb cake sheet 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 74.15 g 25%

Protein 40.9 g 14%

Fat 82.69 g 62%

Serving size 972g

Cooking steps

1

Cut leftover cake sponge into small pieces.
2

In a bowl, whip together yogurt, heavy cream, and sugar.
3

Place the sponge pieces in a cake mold and spread yogurt whipped cream on top.
4

Top with fruits or nuts.
5

Chill in the refrigerator for at least 1 hour.

Leftover Yogurt Whipped Cream Cake

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