Category: healthy food

Natural Remedy for Cleansing Blood Vessels: Just One Tablespoon a Day!

Ingredients:

• 1 onion (medium size)
• 1 clove of garlic
• 3 cm piece of ginger
• 2 lemons
• 2 tablespoons of turmeric
• 1/8 teaspoon of black pepper (to enhance turmeric absorption)
• 2 tablespoons of honey
• 1 liter of water

Why These Ingredients Work:

• Onion: Rich in antioxidants and sulfur compounds, onions help improve circulation and reduce inflammation, supporting heart health.
• Garlic: Known for its heart-protective properties, garlic helps lower blood pressure and reduce cholesterol, keeping arteries clear.
• Ginger: Ginger boosts circulation and has anti-inflammatory effects, making it beneficial for overall cardiovascular health.
• Lemon: High in vitamin C, lemons help cleanse the blood vessels and reduce cholesterol levels.
• Turmeric: Turmeric’s active compound, curcumin, helps reduce plaque buildup in arteries and prevents blood clots.
• Black Pepper: Black pepper enhances the absorption of curcumin from turmeric, increasing its effectiveness.
• Honey: Honey adds natural sweetness and provides antioxidants that help protect against free radical damage.

How to Make the Remedy:

1. Prepare the Ingredients:
   • Chop the onion, garlic, ginger, and lemons into small pieces.
2. Boil the Water:
   • Bring 1 liter of water to a boil in a pot.
3. Add the Ingredients:
   • Add the chopped onion, garlic, ginger, and lemons to the boiling water. Let it simmer for about 10 minutes.
4. Add Turmeric and Black Pepper:
   • Stir in 2 tablespoons of turmeric and 1/8 teaspoon of black pepper to enhance absorption.
5. Cool and Strain:
   • After simmering, remove the pot from the heat and let it cool. Strain the liquid into a glass jar.
6. Add Honey:
   • Once the liquid has cooled slightly, add 2 tablespoons of honey and mix well.

How to Use:

Take 1 tablespoon of this remedy daily, preferably on an empty stomach. This will help cleanse your blood vessels, improve circulation, and support heart health naturally.

Classic Homemade Bread Recipe

Ingredients:

• • Warm water: 1 ½ cups (370 ml)

• • Dry yeast: 2 tablespoons (10 g)
  • Flour: 4 cups (500 g)
  • Salt: 1 teaspoon

Directions:

1. Activate the Yeast:
In a large mixing bowl, combine warm water and dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast is dissolved and foamy.

2. Prepare the Dough:
Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a rough dough forms.

3. Knead the Dough:
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour, one tablespoon at a time.

4. First Rise:
Place the dough in a clean, lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

5. Shape the Dough:
Punch down the risen dough to release air bubbles. Shape it into a loaf and place it on a parchment-lined baking sheet or in a greased loaf pan.

6. Second Rise:
Cover the shaped dough with a cloth and let it rise again for 30-45 minutes until doubled in size.

7. Bake the Bread:
Preheat the oven to 200°C (400°F). Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

8. Cool and Serve:
Let the bread cool on a wire rack before slicing. Enjoy your homemade bread warm or at room temperature!

Tips:

• • For a softer crust, brush the loaf with melted butter after baking.

• Add seeds or herbs to the dough for extra flavor.

Reasons to Love This Recipe:

• • Easy to make with simple ingredients.
  • Perfect for beginners.

• Soft, fluffy texture with a crispy crust.
• Versatile for different types of bread.

Dried fruit bars are great for breakfast or as an energy snack made without flour, that means it’s gluten-free. There are various ways in which to enjoy these dried fruit bars. Pack them for lunch as a quick bite on the go. Eat them to boost your energy levels, or take a bite to satisfy your sweet craving.

The nuts not only add a lot of crunch, but with the great variety of nuts used in this recipe, it has more flavor too. It’s easy to customize to your preference, so make sure to check out our tasty suggestions below. Add a sugary syrup to bind all the nuts together, and you have a delicious, crunchy dried fruit bar you can enjoy while on the move.

Tips
To make the bars more fruity, you can add any of the following:

Dried cranberriesChopped dried apricotsRaisins

Add more flavor by adding chopped crystallized ginger, lemon zest, orange zest, or vanilla essence. You can also add spices like mixed spice, allspice, cinnamon, or nutmeg.

To add more fiber to the dried fruit bars, feel free to add oats, bran flakes, or rice krispies.

Spray the knife with oil cooking spray to ensure smooth slices. This will prevent the candy from sticking to the blade, ensure that each slice comes out smoothly.

Don’t feel like you have to stick to the nuts we used in this recipe. Feel free to use any of your favorites. Pecans, cashews, and macadamias will all work well. If using large nuts, make sure to chop them so they are all equally sized.

How To Store Dried Fruit Bars
To store the bars, wrap them with parchment paper, and then place them in an airtight container. If you live in a humid area, rather place them in the fridge as this will prevent the bars from going sticky. You can also freeze them. To do this, wrap the bars in a layer of parchment paper, then with another layer of plastic wrap. Freeze for up to 3 months.

Ingredients
WALNUTS
50 g
HAZELNUTS
50 g
ALMONDS
50 g
PISTACHIOS
50 g
SUGAR
150 g (1 cup)
WATER
30 ml (2 tbsp)
HONEY
50 g
LEMON JUICE
How To Make Dried Fruit Bars

Step 1
Add the nuts to a baking tin and bake for 10 minutes at 380°F/190°C. Keep an eye on them so they don’t burn.

Step 2
Once baked and dried, chop the nuts finely, using a large knife.

Step 3
Now prepare the syrup (this will bind the nuts together). Melt the sugar in a pan with a little water and honey.

Step 4
Once the mixture is boiling, add a squeeze of lemon juice into it.

Step 5
Once the mixture is heated and all the sugar is dissolved, add the roasted nuts and mix to combine.

Step 6
Use a spatula to spread the mixture into a baking tin. Allow to cool.

Step 7
Cut into bars and serve.

Notes
Line the baking tin with parchment paper. This will make it easier to remove the bars after cooling.

read more on: https://www.cookist.com/dried-fruit-bars/p1/
https://www.cookist.com/

Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Ingredients:

For the Base:

• • Oatmeal flour: 80 g

• • Nuts (almonds): 25 g (crushed or chopped)
  • Cocoa powder: 40 g
  • Salt: 1 g

• • Sugar-free syrup or honey: 70 g
  • Milk: 20 g
  • Vegetable oil: for greasing

For the Filling:

• • Cottage cheese: 400 g
  • Eggs: 2 pcs (room temperature)

• Sugar-free syrup, honey, or sweetener: 100 g
• Vanillin: 0.5 g

For the Cherry Topping:

• • Cherries: 150 g
  • Sweetener: 25 g
  • Starch: 15 g (dissolved in water)

Directions:

1. 1. Prepare the Base:
      • In a mixing bowl, combine the oatmeal flour, crushed almonds, cocoa powder, salt, sugar-free syrup or honey, and milk. Mix until a smooth dough forms.
      • Grease a baking dish with vegetable oil, then press the dough into the bottom of the dish to form the base.

1. 1. Make the Filling:
      • In another bowl, mix the cottage cheese, eggs, sugar-free syrup or sweetener, and vanillin. Stir until smooth and well-combined.
      • Pour the cottage cheese mixture over the base in the baking dish.

1. 1. Bake:
      • Preheat your oven to 180°C (350°F).
      • Bake the cake for 40 minutes or until the top is golden and set.

1. 1. Cherry Topping:
      • In a small saucepan, heat the cherries with sweetener over medium heat.
      • Dissolve starch in a small amount of water, then add it to the cherry mixture. Cook, stirring, until the mixture thickens and the cherries are coated with a syrupy sauce.

1. 1. Serve:
      • Once the cake has cooled slightly, spread the cherry topping over the cake.
      • Slice and serve. Enjoy!

Cooking Tips:

• • Ensure the eggs are at room temperature to make the filling smoother and fluffier.
  • You can replace the almonds with any other type of nuts or omit them for a nut-free version.
  • For a more decadent taste, use dark chocolate instead of cocoa powder.

Nutritional Benefits:

• • Oatmeal flour is a great source of dietary fiber, which helps in maintaining digestive health.
  • Cottage cheese adds a high amount of protein and calcium, making this dessert nutritious and filling.
  • Cherries are rich in antioxidants, which can have anti-inflammatory benefits.

• The recipe is low in sugar due to the use of sugar-free syrup or honey.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The cake can be frozen without the cherry topping for up to 1 month. Add the topping after reheating.

Savory Potato and Sausage Casserole with Mozzarella

Ingredients

For the Casserole:

• • 5 medium-sized potatoes
  • 2 sausages (pork, chicken, or vegetarian)
  • 4 large eggs

• 1 tablespoon of mayonnaise
• 100 grams of mozzarella cheese (3.52 ounces)

For the Vegetable Sauté:

• • 1 white onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and diced

• 1 red bell pepper, diced
• 2 tablespoons of green onions, finely chopped

For the Béchamel Sauce:

• • 60 grams of butter (2.11 ounces)
  • 50 grams of all-purpose flour (1.76 ounces)
  • 400 milliliters of milk (13.52 fluid ounces)

• • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon of Provencal herbs

Seasonings:

• • Olive oil, for greasing and sautéing
  • Salt, as needed
• Ground black pepper, as needed

Step-by-Step Instructions

1. Preparing the Potatoes:

1. Peel and Slice: Peel the potatoes and slice them thinly (about ¼ inch thick). Set aside.
2. Parboil the Potatoes: Place the potato slices in a pot of salted boiling water and parboil for 8-10 minutes until just tender. Drain and set aside.

2. Preparing the Vegetable Sauté:

1. 1. Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.

1. 1. Sauté Onion and Garlic: Add the chopped white onion and minced garlic, cooking for 3-4 minutes until fragrant and translucent.
   2. Add Carrot and Bell Pepper: Incorporate the diced carrot and bell pepper. Sauté for an additional 5 minutes until softened.
   3. Season: Sprinkle salt, ground black pepper, and Provencal herbs. Stir well and remove from heat. Set aside.

3. Cooking the Sausages:

1. Slice and Cook: Slice the sausages into rounds and lightly cook them in a separate skillet until browned. Set aside.

4. Making the Béchamel Sauce:

1. 1. Melt the Butter: In a saucepan, melt 60 grams of butter over medium heat.
   2. Add Flour: Add the flour to the melted butter, stirring continuously for 2 minutes to create a smooth roux.

1. Pour in the Milk: Gradually add the milk while whisking to prevent lumps. Continue to stir for 5-7 minutes until the sauce thickens.
2. Season the Sauce: Add salt, black pepper, and a teaspoon of Provencal herbs to enhance the flavor. Remove from heat and set aside.

5. Assembling the Casserole:

1. 1. Layer the Potatoes: In a greased baking dish, layer half of the parboiled potato slices, slightly overlapping them.

1. 1. Add Vegetables and Sausages: Spread the sautéed vegetable mixture over the potatoes, followed by a layer of the cooked sausage slices.
   2. Top with Remaining Potatoes: Add the remaining potato slices on top.
   3. Pour the Béchamel: Evenly pour the béchamel sauce over the layers, ensuring it seeps through.

1. Add the Egg-Mayo Mixture: Beat the 4 eggs with 1 tablespoon of mayonnaise in a separate bowl. Pour this mixture over the casserole for a rich, golden crust.
2. Sprinkle Mozzarella: Finish by spreading the shredded mozzarella cheese on top.

6. Baking:

1. 1. Bake the Casserole: Place the baking dish in the preheated oven at 180°C (350°F). Bake for 40-45 minutes or until the top is golden and bubbly.

1. Cool Slightly: Allow the casserole to rest for 5-10 minutes before serving for easier slicing.

No Bake Fruit and Nut Delight

Ingredients:

• • 100g (3.5 oz) prunes, rinsed with warm water

• • 100g (3.5 oz) raisins, rinsed with warm water
  • 100g (3.5 oz) dried apricots, rinsed with warm water
  • 100g (3.5 oz) roasted peanuts, cooled slightly

• • 70g (2.5 oz) walnuts, roughly chopped
  • 400g (14 oz) sour cream (25%), at room temperature
  • 300g (10.5 oz) condensed milk, at room temperature

• 300g (10.5 oz) fine crackers, crushed

Directions:

1. Prepare the Ingredients:

• • Rinse the prunes, raisins, and dried apricots with warm water and set them aside to drain.
  • Let the roasted peanuts cool slightly, then roughly chop them, along with the walnuts and dried fruits.

2. Mix the Cream Base:

• In a large bowl, whisk together the sour cream and condensed milk until smooth and fully combined.

3. Combine the Ingredients:

• • Add the chopped prunes, raisins, apricots, roasted peanuts, and walnuts to the cream mixture. Stir until all ingredients are evenly coated.
  • Crush the fine crackers and mix them into the fruit and nut mixture, making sure everything is well incorporated.

4. Form the Dessert:

• • Line a rectangular or square dish with cling film, leaving enough overhang to cover the top.
  • Pour the mixture into the dish, pressing it down firmly to ensure there are no air pockets.
  • Fold the cling film over the top and place a flat weight, such as another dish or a pan, on top to compress the mixture.

5. Chill:

• Refrigerate the dish for 24 hours to allow the dessert to set and the flavors to meld.

6. Serve:

• Once set, remove the dessert from the refrigerator, unwrap, and cut into slices or squares. Serve chilled and enjoy!

Serving Suggestions:

• • Holiday Treat: Serve as a dessert at festive gatherings or as a sweet snack with tea or coffee.

• Extra Garnish: Top with additional dried fruits, nuts, or a drizzle of honey for extra texture and flavor.

Cooking Tips:

• • Ingredient Prep: Make sure all ingredients are at room temperature for easier mixing.
  • Customization: Feel free to swap out the dried fruits and nuts to suit your preferences.

• Control Sweetness: Reduce the amount of condensed milk if you prefer a less sweet dessert.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: This dessert freezes well for up to 2 months. Thaw in the refrigerator before serving.

Fluffy and Delicious French Toast: The Ultimate Recipe

Prepare to be amazed by the fluffiest and most delicious French toast you’ve ever had! It’s even better than cake! 

Ingredients:

• 2 eggs
• 60ml milk
• 1 tablespoon white sugar
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• 2 slices of bread
• Unsalted butter (1 tablespoon)
• Maple syrup (for serving)

Instructions:

1. In a mixing bowl, crack open 2 eggs and add 60ml of milk, 1 tablespoon of white sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Mix the ingredients well to create your delicious egg mixture.
2. If desired, cut off the crusts from the slices of bread. This step is optional and depends on your preference.
3. Heat a frying pan over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt and coat the bottom of the pan.
4. Dip one of the bread slices into the egg mixture, ensuring that both sides are well-coated with the mixture.
5. Carefully place the soaked bread slice in the heated pan. Cook until it turns golden brown and crispy on one side.
6. Flip the bread slice over and pour more of the egg mixture over the top. Make sure to cover the bread evenly.
7. Repeat this process with the second slice of bread, soaking it in the egg mixture and cooking it until both sides are golden brown and delicious.
8. Pour any remaining egg mixture over the bread slices in the pan and allow it to soak into the bread.
9. Use spatulas to shape the bread and make sure it’s evenly coated with the egg mixture.
10. Flip the French toast slices over again and fry the sides until they are nicely browned and crispy.
11. Once done, remove the French toast from the pan and serve immediately.

To Serve:

1. Drizzle your fluffy and delicious French toast with maple syrup for an extra touch of sweetness and enjoy! This is truly the best French toast recipe you’ll ever taste.
2. Indulge in the delightful flavors and fluffy texture of this amazing French toast! 

Chocolate Peanut Butter Cake Recipe

Ingredients

For the Cake:

• • Eggs: 3 large
  • Salt: a pinch

• • Vanilla Sugar: 1 teaspoon
  • Granulated Sugar: 50g (1.76 oz)
  • Milk: 50 ml (1.76 oz)

• • Vegetable Oil: 30 ml (1 fl oz)
  • All-Purpose Flour: 70g (2.46 oz)
  • Cocoa Powder: 15g (0.5 oz)

For the Frosting:

• • Softened Butter: 20g (0.7 oz)
  • Powdered Sugar: 10g (0.3 oz)
  • Peanut Butter: 50g (1.76 oz)

• Whipping Cream: 100 ml (3.5 fl oz)

For the Chocolate Ganache:

• • Dark Chocolate: 120g (4.2 oz)
  • Peanuts: 10g (0.3 oz, chopped for garnish)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. 1. Preheat the Oven: Begin by preheating your oven to 180°C (356°F). Grease and flour a round cake pan (approximately 8 inches in diameter) or line it with parchment paper.
   2. Whisk the Eggs: In a mixing bowl, crack the three eggs and add a pinch of salt and the vanilla sugar. Use a hand mixer or a whisk to beat the eggs until they become frothy and pale in color.
   3. Add Sugar and Milk: Gradually add the granulated sugar and continue to whisk until it dissolves. Next, pour in the milk and vegetable oil, mixing until fully combined.

1. Combine Dry Ingredients: In a separate bowl, sift together the flour and cocoa powder. This ensures there are no lumps and gives the cake a lighter texture.
2. Mix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.

Step 2: Bake the Cake

1. 1. Pour the Batter: Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.

1. Bake: Place the cake in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
2. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 3: Make the Frosting

1. 1. Cream the Butter and Sugar: In a mixing bowl, combine the softened butter and powdered sugar. Beat until light and fluffy.

1. Add Peanut Butter: Mix in the peanut butter until well combined. If the mixture is too thick, you can add a splash of milk to achieve a smoother consistency.
2. Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. This will give the frosting a light and airy texture.

Step 4: Prepare the Chocolate Ganache

1. 1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until smooth.

1. Combine with Cream: Once melted, allow the chocolate to cool slightly before using. If desired, you can mix in a small amount of whipped cream to create a silky ganache.

Step 5: Assemble the Cake

1. 1. Layer the Cake: If the cake has domed slightly, use a serrated knife to level the top. Place the cooled cake on a serving plate.
   2. Frost the Cake: Spread the peanut butter frosting evenly over the top and sides of the cake.

1. Add Ganache: Drizzle the melted chocolate ganache over the frosted cake, allowing it to drip down the sides for a beautiful presentation.
2. Garnish: Finally, sprinkle chopped peanuts on top for added crunch and decoration.

Step 6: Chill and Serve

1. 1. Chill: Place the assembled cake in the refrigerator for about 30 minutes to set the frosting and ganache.

1. Slice and Serve: After chilling, slice the cake into wedges and serve. Enjoy your Chocolate Peanut Butter Cake with a glass of milk or a cup of coffee!

Cooking Tips

• • Room Temperature Ingredients: Ensure that all ingredients are at room temperature for a more uniform batter.
  • Flavor Variations: For added flavor, consider adding a pinch of cinnamon or instant coffee granules to the batter.

• Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Storage

• • Refrigeration: The cake can be stored in the refrigerator for up to 3 days. The frosting may thicken slightly but will remain delicious.
  • Freezing: If you want to make the cake ahead of time, you can freeze it without frosting. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Nutritional Facts (per slice, approximate)

• • Calories: 250 kcal
  • Protein: 6g
  • Fat: 14g

• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 10g

Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

Ingredients

Dough

• • 4 cups (500g) all-purpose flour

• • 1/3 cup (67g) granulated sugar
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 tsp salt

• • 3/4 cup (180ml) warm milk
  • 1/4 cup (60g) unsalted butter, melted
  • 2 large eggs, at room temperature

Filling

• • 1/2 cup (100g) brown sugar
  • 2 tbsp (30g) granulated sugar
  • 2 tbsp (30g) ground cinnamon

• 1/3 cup (80g) unsalted butter, softened
• 3/4 cup (90g) finely chopped walnuts

Cream Cheese Frosting

• • 1/2 cup (115g) cream cheese, softened

• • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla extract

• 1-2 tbsp milk (optional, for thinning)

Directions

• • Combine flour, sugar, salt, and yeast in a large mixing bowl.
  • Add warm milk, melted butter, and eggs. Mix to form a dough.

• • Knead on a floured surface for 8-10 minutes until smooth, or mix with a stand mixer for 5-7 minutes.
  • Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
  • Mix brown sugar, granulated sugar, and cinnamon for the filling.

• • Punch down dough and roll into a 16×12 inch (40×30 cm) rectangle.
  • Spread softened butter over dough and sprinkle with cinnamon-sugar mixture and walnuts.
  • Roll dough tightly, slice into 12 even rolls, and arrange in a greased 9×13 inch (23×33 cm) baking dish.

• • Cover and let rise for 30-45 minutes. Preheat oven to 350°F (175°C).
  • Bake for 20-25 minutes until golden brown.
  • Beat cream cheese, butter, powdered sugar, and vanilla until smooth for the frosting. Spread over slightly cooled rolls.

Serving Suggestions

• • Serve warm with hot coffee or tea.
  • Pair with a side of fresh fruit for a balanced breakfast.
  • Add a drizzle of caramel sauce for extra indulgence.

• Top with extra chopped walnuts for added crunch.
• Serve as a holiday breakfast centerpiece with festive décor.

Cooking Tips

• • Use room-temperature ingredients for a softer dough.

• • Roll the dough evenly to ensure uniform baking.
  • Use dental floss to cut the rolls for clean slices.
  • Don’t overbake to keep the rolls soft and moist.

• Adjust the sweetness of the frosting by adding more or less powdered sugar.

Nutritional Benefits

• • Walnuts provide healthy fats and omega-3 fatty acids.
  • Cinnamon may help regulate blood sugar levels.

• A small portion offers a satisfying energy boost.

Dietary Information

• Contains gluten, dairy, and nuts.
• Not suitable for vegan or gluten-free diets without modifications.

Gorgeous Greek Yogurt Cake Recipe

This cake is not only beautiful but also incredibly easy to make. The use of Greek yogurt gives the cake a moist and tender crumb, while the whipped egg whites add an airy texture that feels light on the palate. It’s a versatile recipe that can be dusted with powdered sugar or topped with fresh berries for an extra touch of elegance. Plus, with no butter or oil, it’s a slightly lighter option than traditional cakes, making it a great choice for those who want to indulge without feeling too guilty.

Ingredients (Serves 8-10)

• 4 eggs, separated
• Pinch of salt
• 3 tablespoons sugar or any (sweetener) 
• 1 teaspoon baking powder
• 1 1/2 cups + 2 tablespoons (380 g) Greek yogurt
• 3 tablespoons (24 g) cornstarch
• Powdered sugar, for dusting

Nutritional Information (Per Serving)

• Calories: 120
• Protein: 7 g
• Carbohydrates: 12 g
• Dietary Fiber: 0 g
• Sugars: 5 g
• Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 95 mg
• Sodium: 100 mg

Step-by-Step Preparation

Step 1: Prepare the Yolks and Yogurt Mixture

1. Separate the egg whites and yolks into two separate bowls. This helps in getting the egg whites fluffy and the yolks well-mixed with the other ingredients.
2. In the bowl with the egg yolks, add 3 tablespoons of sugar and mix well until the sugar is fully dissolved. The mixture should be smooth and slightly pale.
3. Add 1 teaspoon of baking powder and 3 tablespoons of cornstarch to the yolks and sugar mixture. Stir until all the dry ingredients are well incorporated.
4. Add 1 1/2 cups + 2 tablespoons (380 g) of Greek yogurt to the yolk mixture. Slowly fold to combine, ensuring there are no lumps. Set this mixture aside.

Step 2: Whisk the Egg Whites

1. In the bowl with the egg whites, add a pinch of salt. This helps to stabilize the egg whites as they are whipped.
2. Whisk the egg whites until they form stiff peaks, which should take about 15 to 20 minutes using an electric mixer on high speed. The mixture should be fluffy, glossy, and hold its shape well when the beaters are lifted.

Step 3: Combine Mixtures

1. Gently fold the whisked egg whites into the yolk and yogurt mixture. Use a spatula to fold in the egg whites in batches, being careful not to deflate the mixture. This step is crucial for maintaining the airy texture of the cake.
2. Continue folding until the egg whites are fully incorporated and the batter is smooth and homogeneous.

Step 4: Bake the Cake

1. Line a cake mold (about 8 inches or 20 cm in diameter) with baking paper. This prevents the cake from sticking and makes for easy removal once it’s baked.
2. Pour the batter into the prepared mold, smoothing the top with a spatula.
3. Preheat the oven to 375°F (190°C). Place the cake in the oven and bake for 50 minutes. The initial high heat helps the cake rise beautifully.
4. After 50 minutes, lower the temperature to 275°F (135°C) and continue to bake for an additional 10 minutes. This slow finish ensures that the cake is fully cooked through without becoming dry.

Step 5: Cool and Serve

1. Let the cake cool in the mold before removing it. Cooling in the mold helps the cake set and prevents it from collapsing.
2. Once cooled, gently remove the cake from the mold and place it on a serving plate.
3. Dust the top with powdered sugar for a beautiful finish before serving.
4. Slice and serve this Gorgeous Greek Yogurt Cake with your favorite fruits or a dollop of whipped cream for an extra touch of decadence.

Tips for Perfect Greek Yogurt Cake

• Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature before starting. This helps the ingredients blend more easily and evenly.
• Folding Technique: When folding the egg whites into the yolk mixture, use a gentle hand. A light touch ensures that the air whipped into the egg whites isn’t lost, giving the cake its light, airy texture.
• Test for Doneness: To ensure the cake is fully baked, gently press the top; it should spring back. You can also insert a toothpick in the center—it should come out clean or with just a few moist crumbs.

This Gorgeous Greek Yogurt Cake is perfect for any occasion where you want to impress with minimal effort. It’s light, refreshing, and beautifully simple, making it a delightful addition to your dessert repertoire. Enjoy every delicious bite!