Frozen berry yogurt cake

Recipe and photograph – Dr Joan Ransley

This is a low fat alternative to cheesecake. Fat in food can trigger symptoms and cause discomfort in the gut and so it is important not to include too much in the diet. This dessert contains a high proportion of fresh and dried fruit, and seeds which are all important sources of dietary fibre. The seeds also contain a range of polyunsaturated fatty acids which are good for overall health.

Method
Preheat the oven to 180°C/Gas mark 4. Place the sunflower seeds on a baking sheet in the oven for 5 minutes or until the seeds begin to brown. Remove the seeds from the oven and pulse in a food processor for a few seconds so they roughly chopped. Add the dates, coconut oil and process until the mixture resembles a thick paste. Press the date and seed mixture into the base of a 20cm (8in) spring form cake tin.

Purée the strawberries with the lime juice and honey in a food processor and add the Greek yogurt. Mix well and pour onto the date and seed crust in the cake tin. Place in the freezer for 2-3 hours to freeze. Remove a few minutes before serving. Decorate the top of the cake with berries and edible flowers.

Cooks tip
Some examples of edible flowers are violas, lavender, oxalis, marigolds, chamomile, rose petals.

Variation
For a vegan version use a vegan cream cheese. Raspberries, blueberries and blackberries can all be used instead of strawberries.

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