A light fruit dessert made with oats, yogurt, and fresh fruit. This cake is naturally sweet and does not require baking.
Prep Time: 20 minutes
Chill Time: 2–3 hours
Servings: 4
YOU’LL NEED
For the base
1 cup rolled oats
2 tbsp chia seeds
2 tbsp ground almonds
1 tbsp honey
1 tbsp coconut oil
2 tbsp yogurt
For the cream
200 g cottage cheese or Greek yogurt
2 tbsp natural yogurt
1 tbsp honey
1 tsp vanilla extract
For the fruit layer
1 kiwi
½ orange
¼ cup blueberries
For decoration
kiwi slices (flower shapes)
orange wedges
HOW TO PREPARE
Mix oats, chia seeds, ground almonds, honey, coconut oil, and yogurt in a bowl.
Press the mixture firmly into a small square mold to form the base.
Refrigerate the base for about 30 minutes.
In another bowl, mix cottage cheese, yogurt, honey, and vanilla extract until smooth.
Spread the cream evenly over the oat base.
Add small fruit pieces into the cream layer.
Refrigerate the cake for 2–3 hours until firm.
Decorate the top with kiwi slices and orange wedges before serving.
SERVING SUGGESTION
Serve chilled as a light dessert or a festive fruit cake for special occasions.
NUTRITION VALUE
Calories: 220 kcal
Protein: 7 g
Fat: 8 g
Carbohydrates: 28 g
Fiber: 5 g
WHY THIS RECIPE WORKS
Oats provide complex carbohydrates and fiber, while yogurt and cottage cheese add protein and creaminess. Fresh fruit adds natural sweetness and vitamins without refined sugar.
STORAGE
Refrigerate up to one day.
If you enjoyed this recipe, explore more healthy recipes on Tessa Diet, including nutritious breakfasts, balanced lunches, light dinners, and wholesome desserts designed for simple everyday cooking.
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