Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
Export 19 ingredients for grocery delivery
Pulse wafers and almonds in a
food processor until finely ground,
12 to 14 times. Add butter and
2 tablespoons sugar; pulse until
well combined. Press mixture into
bottom of a 9-inch springform pan.
Freeze 20 minutes or up to 1 day. Pour cream in a medium
saucepan; sprinkle gelatin over
top. Let stand 10 minutes. Cook
cream mixture over medium-low
heat, stirring constantly, until
gelatin is dissolved, 4 to 6 minutes.
Cool 10 minutes. In a clean food processor,
process yogurt, cream cheese,
vanilla, salt, and remaining 1/2 cup
sugar until smooth, about 1 minute.
Add cream mixture and process
until well combined. Pour filling into crust and
smooth with a rubber spatula.
Cover pan with plastic wrap and
chill until firm, at least 6 hours
or up to 2 days. To make the berry toppings, toss together each respective topping's ingredients and
then the berries; let macerate,
stirring occasionally, until mixture
is syrupy, about 20 minutes. When cake pan is ready, run a knife around sides of
pan and remove ring. Serve with
desired berry toppings.