Frozen Berry Yogurt Cake

Frozen Berry Yogurt Cake

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.

Health Benefits –  lower fat than a cheesecake and good source of fiber 

Prep: 15 Minutes | Freezing time: 2 – 3 hours | Cooking Time: 5 Minutes | Servings: 4


300g sunflower seeds
14 medjool dates, stones removed
2 tbsp coconut oil, warmed slightly to soften
450g fresh strawberries, raspberries or mixture of berries
juice of 1/2 lime
120ml clear honey
500g Greek yogurt
edible flowers to decorate


  1. Preheat the oven to 180°C/Gas mark 4.
  2. Place the sunflower seeds on a baking sheet in the oven for 5 minutes or until the seeds begin to brown.
  3. Remove the seeds from the oven and pulse in a food processor for a few seconds so they roughly chopped.
  4. Add the dates, coconut oil and process until the mixture resembles a thick paste.
  5. Press the date and seed mixture into the base of a 20cm (8in) spring form cake tin.
  6. Purée the strawberries with the lime juice and honey in a food processor and add the Greek yogurt.
  7. Mix well and pour onto the date and seed crust in the cake tin.
  8. Place in the freezer for 2-3 hours to freeze.
  9. Remove a few minutes before serving.
  10. Decorate the top of the cake with berries and edible flowers.

Cooking Tips

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


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

Per Serving (g)Per 100 g
Calories (kcal/KJ)597 / 2496262 / 1095
Protein17 g7.2 g
Fat30 g13 g
Saturated fat11 g4.9 g
Carbohydrate61 g27 g
Sugar51 g22 g
Fiber8.4 g3.7 g
Sodium53 mg23 mg
Salt equivalent0.13 g0.06 g
Calories per Serving


Greek yogurt, dates and honey are high in FODMAPs.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Desserts, High In Fibre, High In Protein

Created on 22 Feb, 2022.