Love With Fluffy Gluten Free Yogurt Tart: Healthy Recipe For Dessert
Fluffy Gluten Free Yogurt Tart Today we go back to sweeten the week a bit with a dessert or snack proposal that also comes great to recover after training, also indoors. This fluffy gluten-free yogurt cake, which we flavor with lemon but can give another aromatic touch to taste, is rich in protein and does not contain too many carbohydrates.
To get that fluffy and smooth texture, you just have to follow two small previous steps. Since most yogurts in the supermarket have too much water, we recommend leaving them to drain for a while on a clean cloth, cheesecloth or strong kitchen paper; In addition, we will have to mount the egg whites separately using a whisk.
Preheat the oven to 170º C and prepare a round mold, about 20 cm in diameter. It will be easier to unmold it if it has a removable bottom and we hook a sheet of non-stick paper on the base, closing the ring on it so that the paper protrudes a little. Grease the sides a little with sunflower or soft olive oil.
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Drain the visible liquid from the yogurts and mix them all in a container until creamy. Arrange on a cheesecloth, a clean cloth that does not release thread or several layers of kitchen paper, on a strainer, and leave for about 20-30 minutes, minimum. Stir and squeeze lightly to finish discarding as much water as possible.Now, weigh the obtained yogurt to ensure that we have 400 g (we can add a little more yogurt without draining if we are too short). Separate the whites from the yolks, reserving the first ones for the last moment.
Beat the yolks with the lemon zest (or use vanilla, or orange), the sifted cornstarch and sweetener to taste with a few manual sticks (approximately equivalent to 80-100 g of sugar). Add the yogurt and beat a little more until you get a smooth cream. With a well-rounded blender, beat the egg whites until almost stiff. Incorporate them into the main mixture in three strings, with enveloping movements using a silicone spatula or tongue, so as not to lose the air obtained.
Pour into the mold, leveling the surface with the spatula or the back of a spoon, and bake at medium height for about 50-55 minutes. It will go up a lot, but then it will go down when it comes out of the oven. Take care that it does not burn prematurely, we can cover it with aluminum foil. Wait a little outside the oven before opening the mold and let cool. Take to the fridge so that it is cold before cutting, so it will be more settled and have a better texture.
The best accompaniment to this yogurt fitness cake is fresh fruit, such as strawberries, raspberries or blueberries, which we can cook briefly to make a homemade compote, with a little orange juice. We can also add fresh citrus zest on top, to make it more refreshing, or take with chopped nuts on top to give a crisp contrast.