My wife avoids both sugar and gluten, and we needed a birthday cake recipe. So I cobbled this together from one book by Jello fanatics and another one by people who thought they could solve the world’s nutritional problems with yogurt.
Flavor Advice: The recipes with fresh strawberries and strawberry Jello and with fresh peaches and peach Jello are excellent. The recipe with oranges in orange Jello is good. If you put real cherries in cherry Jello the result tastes medicinal, so add lots of chocolate. Blueberries are good but Berry Jello is NOT Blueberry Jello, the flavors clash. Combining blueberries with strawberries in strawberry jello produced good flavors. If you find other good flavor matches, let everybody know.
1 package 32 oz vanilla yogurt (this is not NOT ZERO SUGAR, but it’s low). Drain this (at least 4 hours, ...up to overnight) to separate the whey from the yogurt cheese. Keep all the whey. You need at least 8 ounces.
Preheat your oven to 250oF. Lightly butter a 9 inch square pan, we use a glass one.
In a large mixing bowl, thoroughly combine
The yogurt cheese
2 egg yolks
2 tbp vanilla
1/4 tsp allspice
1/4 tsp nutmeg
1.5 to 2 cups fresh fruit (peaches, strawberries, blueberries, orange sections, or cherries)
1/4 cup cocoa powder (required for cherry, optional for other flavors)
cinnamon to taste
Put the whey on the stove to boil.
Whip the 2 egg whites in their own bowl.
As the whey boils, you’ll notice fine little white lumps. Boiled whey = ricotta cheese by definition. It’s nutritious.
Dissolve 1 package sugar free Jello, the 8 serving size, in the whey. This will take some determination on your part, because you’re using about 8 ounces of liquid and the Jello package calls for 4 cups. Stir patiently and use a spatula with determination to…
Mix the gelatin into the yogurt cheese mixture, then
Fold in the egg whites. If you’re not thorough, there will be white splotches in your Jello Cake. If you are thorough, you’ll lose too much air and the cake won’t rise as much. Don’t be a perfectionist.
Spread this mixture in the 9 inch square pan.
Cook for 5 minutes. Lower the heat to 200oF.
Cook 5 minutes more. Lower the heat to 175oF.
Cook for 10 minutes more. Turn the oven off and leave the cake in until it’s cool.
Many people here are more expert than I am. The objective of the oven temperature is to get the eggs to set without overcooking the gelatin, and a completely different oven prescription may be more sensible.
