Opulent White Chocolate and Yogurt Cake
Opulent White Chocolate and Yogurt Cake
This white chocolate and yogurt cake with fresh pomegranate seeds is quite simple in it's preparation and ingredients. The crunchy crust is made with Kashi Whole Grain Nuggets cereal, pistachios, butter, and honey. The cake itself is only a combination of Greek yogurt and white chocolate, but is strong enough to stand up on its own. If you want to put something elegant on the table and don't have much time, this dessert is perfect. Make it in November, when pomegranates are in season. This quickly became a family favorite.
2/3 cup pistachio nuts, raw and shelled
1 cup Kashi Whole Grain Nuggets
2 T butter, melted
1 T honey
8 oz. white chocolate, roughly chopped
1 cup Greek yogurt
1 pomegranate
Preheat the oven to 350°F.
In a small grinder, chop up the pistachios very finely. Add in the cereal, butter, and honey, and continue grinding until the mixture starts to come together forming a mass.
Spoon it into an 8- inch spring- form pan, and pat down with the back of a spoon, until the crust is even and packed down.
Bake the crust for 20 minutes, or until golden brown. Let it cool.
In a double boiler, or glass bowl set over a pot of simmering water, melt the white chocolate until smooth, and then stir in the cup of Greek yogurt. Stir until completely combined.
Pour the yogurt mixture on top of the crust, and let it cool for about 5 minutes, then put in the refrigerator until the cake solidifies.
Cut open the pomegranate and spoon out the seeds. Completely cover the top of the white chocolate and yogurt layer with the seeds.
Indulge!
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Comments
This was most excellent, a huge crowd pleaser and totally impressive for the almost no-time it took to make this. Officially going into the "keepers" file!!!
A note on the crust: it cooks VERY fast, so keep an eye on it so it doesn't burn. I had to throw out my first attempt :( and discovered that in my oven it took only 10-15 min, or lowered to 300 might be good.
I wonder what interesting substitutions can be made for the Kashi? LOVE the pistachios as part of the crust, though. White chocolate + Greek yogurt = genius. And can't think of a better topping thatn pomegranate seeds - they are like jewels.
A perfect holiday dessert. Thanks, girls!
Hi Alice, Thanks for letting us know you liked the cake. I played around with a few different ingredients before landing at the Kashi. I like the crumbly texture of it, and it is tough enough to support the rest of the dessert. I wanted to avoid the standard graham cracker, which is what cheesecakes are always made with. Other cereals and cookies seemed to get too soggy for the filling. Let's keep brainstorming other options! I love this dessert because the pomegranates look spectacular in the fall/winter, but in the summer fresh berries are equally enchanting. I am thinking about adding ground mastiha flavoring to this as another flavor that might enhance the perfect union of yogurt and white chocolate. -Sophia
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In a small farming machine, cut up the california pistachios very well. Add in the cereals, butter, and baby, and proceed farming until the combination begins to come together developing a huge.
water, melt the white chocolate until smooth, and then stir in the cup of Greek yogurt. Stir until completely combined.
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