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Gluten-Free Lime Yogurt Spinach Mousse Cake
Verdant gluten-free sponge of blended spinach, eggs and coconut flour layered with a bright lime-yogurt mousse set with gelatin. Naturally green, lightly sweet.
25 min prep / 180 min total
126 kcal
9.3g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- mint
steeped in boiling water to yield 200ml
- 200 gspinach
chopped
- 3eggs
- 40 gerythritol
or sugar, for the sponge
- pinchsalt
- 80 gcoconut flour
- 10 gbaking powder
- 25 ggelatin
- 500 mlyogurt
or thick kefir
- 40 gerythritol
for the mousse
- 1lime
zest and juice
Instructions
Steep mint in boiling water to make about 200ml mint infusion.
Blend 200g chopped spinach with 3 eggs, 40g erythritol, a pinch of salt, 80g coconut flour and 10g baking powder.
Pour into a greased 15-16cm tin and bake at 180°C for 35-, then cool.
Bloom 25g gelatin in the mint infusion, then warm to dissolve.
Whisk 500ml yogurt with 40g erythritol, lime zest and juice, stir in the gelatin, then layer with the cooled sponge halves in a 17cm mould and chill 1-.
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