Low Calorie Strawberry Mousse Cake

Step 1

Line the bottom of an 8-inch (20 cdiameter springform cake pan with parchment paper.

Step 2

Preheat the oven to 350˚F.

Step 3

In a medium bowl, combine all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

Step 4

In a mixer bowl whisk together the eggs with stevia until it’s fluffy (about 5-7 min), add the vanilla extract and combine.

Step 5

Add the oil and yogurt and mix until well combined.

Step 6

Sift the dry ingredients to wet ingredients and mix carefully using a spatula until smooth.

Step 7

Bake the batter in the prepared springform for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake layer from the oven and allow to cool completely on a rack.

Step 9

In a small bowl combine the unflavored gelatine with 50 ml. water and let bloom for 5 min.

Step 10

Cut the strawberries into chunks and place in a large saucepan. Blend them with the hand blender until smooth.

Step 11

On medium heat, bring the strawberry puree to a boil stirring occasionally. Reduce the heat to low and simmer for about 2 minutes.

Step 12

Remove from the heat, add the bloomed gelatin and stir until melted. Set aside to cool.

Step 13

In the mixer bowl or another small bowl whisk the chilled cream with stevia until stiff peaks form.

Step 14

In a large bowl, whisk together the greek yogurt and evaporated milk using a hand whisk or mixer.

Step 15

Pour the strawberry puree (it should be slightly warm) to the bowl with greek yogurt and evaporated milk mixture. Whisk to combine.

Step 16

Add the whipped cream and gently mix together with a spatula. Be careful not to over-mix!

Step 17

Assemble the cake. Place the cake layer into the bottom of the 8-inch diameter springform pan and line the sides with acetate or parchment paper (optional).

Step 18

Pour the strawberry mousse mixture into the springform over the cake layer and spread evenly. Refrigerate for 4 hours or overnight.

Step 19

In a large bowl, combine ½ package strawberry jello with ½ envelope unflavored gelatine.

Step 20

Pour ½ cup boiling water and stir until the gelatin is dissolved. Add 1/2 cup of cold water and let it cool completely.

Step 21

Meanwhile, arrange the sliced strawberries on top of the chilled mousse cake.

Step 22

Pour the jello over the top of the sliced strawberries and refrigerate until set completely.

Step 23

Remove the cake from the pan, running a knife along the edge, and transfer onto a plate or stand.

Step 24

Serve and enjoy!