Leftover Yogurt Whipped Cream Cake

Name: Leftover Yogurt Whipped Cream Cake
Yield: 722 g
Ingredients: Strawberry 250 g; Yogurt powder 6 g; Greek yogurt 138 g; Whipped cream 128 ml; Low-carb sponge sheet 200 g

1,116 kcal

#low sugar #low calorie

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Ingredients

Main ingredients

Strawberry 250 g
Yogurt powder 6 g
Greek yogurt 138 g
Whipped cream 128 ml
Low-carb sponge sheet 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 54.02 g 19%

Protein 38.9 g 14%

Fat 82.31 g 67%

Serving size 722g

Cooking steps

1

Cut leftover sponge cake into bite-sized pieces.
2

Mix yogurt and whipped cream together to make the cream.
3

Place a layer of cake pieces in a cake cup or mold.
4

Spread a thin layer of the yogurt whipped cream on top.
5

Repeat the process in the order of cake, cream, and fruit.
6

Decorate the top with cream and fresh fruit.
7

Chill in the refrigerator for about 1 hour.

Leftover Yogurt Whipped Cream Cake

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