Vegetarian low-calorie yogurt cake

Gluttony  respect the four seasons and sweet tooth varies depending on climate. A gorgeous slice of hot strudel sided with an apple and cinnamon herbal tea is just perfect for the first winter cold but in the middle of a hot summer doesn't sound that tempting as a big bowl of hand-made gelato. Gelato cannot be the only choice for a gourmand, sometimes a refreshing cake might be the best option, especially if not too hig-proteine. And in this case the recipes of the contemprary anglosaxons tradition, that apparently have completely Mediterranean roots, probably Roman or Greek, are a good solution, with a variation of the cheesecake in low-calorie vegetarian version, the yogurt cake. Almost all the recipes I read use some meat or fish based ingredient, such as gelatin leaves (or fish-glue), but with a bit of imagination and some modification the result is a great fresh cake relatively low-calorie, delicious for the hot summer days. The cake doesn't require to be cooked but a long time for the preparation, so it's advisable to prepare it in the morning for the evening or a day before.

Light yogurt, white or flavoured with the fruit you prefer

Whipping crean or light spray whipping cream

About 2oo gr 7 oz of mixed biscuits, similar to Digestive (in Italy grancereale or sim. and oro saiwa or sim.)

Fresh fruit
Butter, about 1oo gr 3.5 oz

Honey, one spoon

Cake garnishing depending on the kind of fruit

Mince the biscuits to obtain a raugh chop, melt not completely the butter, mix it with the honey and pour it into the mince to obtain a dense kind of dough, spread out on a baking tray with the edges that can be opened, covered with baking paper. Press, cover with a film, a heavy object and refrigerate for at least two hours. Whip the cream with the yogurt paying attention not to curdle, or if using the light spray cream mix it with the yogurt to obtain a still and soft. The taste can vary, natural to flavour with cinnamon powder or cocoa or strawberry, peaches, raspberry, cherries or other fresh fruit, or light yogurt with fruit to combine with pieces of fresh fruit. Refrigerate for some hours before covering with the dough prepared earlier and refrigerate for at least two hours.
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