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No-Bake Berries and Cream Cake Recipe

No-Bake Berries and Cream Cake Recipe made with Truvia

Whip up this no-bake, all-fun cake with a delightfully creamy filling and graham cracker crust. Top it with perfectly-ripe berries for a show-stopping finish. This recipe contains 14% fewer calories* and 55% less sugar* than the full-sugar version.

Serving size: 1 piece (82g)

Calories: 120 Calories

Ingredients

Crust

  • 1 ½ cups graham cracker cookie crumbs

  • ¼ c cup butter

Filling

  • 3⁄4 cup of boiling water

  • 1 package unflavored gelatine, dry mix

  • 1⁄4 cup zero-calorie Truvia Original Sweetener Spoonable***

  • 1 cup raspberries, washed

  • 1 tsp vanilla extract

  • 2 ¼ cups of non-fat yogurt

  • 3⁄4 cup heavy whipping cream

Topping

  • 1⁄2 cup raspberries, washed

  • ½ cup blueberries, washed

***or 12 zero-calorie Truvía® Original Sweetener Packets

Directions

  • 1.

    Melt butter and mix with graham cracker crumbs.

  • 2.

    Press into a 9 or 10” spring pan.

  • 3.

    Refrigerate for 30 minutes.

  • 4.

    Carefully add boiling water to gelatine and Truvia Original Sweetener. Stir until completely dissolved. Set aside.

  • 5.

    Place raspberries, vanilla and yogurt into a mixing bowl and beat on low speed until creamy and smooth.

  • 6.

    Slowly add the gelatine mix and continue to beat until well combined. Set aside.

  • 7.

    In a clean mixing bowl beat heavy cream with a whisk attachment on high for 2-3 minutes, just until it thickens.

  • 8.

    Once thick, slowly add yogurt mix while still beating on high. Mix a maximum of 2 more minutes.

  • 9.

    Take spring pan out of refrigerator. Place a strip of waxed paper around the inside walls to prevent sticking.

  • 10.

    Scoop filling onto crust and smooth with spatula.

  • 11.

    Place raspberries and blueberries on top.

  • 12.

    Return to refrigerator for 4-5 hours.

  • 13.

    Remove from spring pan just before serving.

  • 14.

    Store leftovers in refrigerator in a sealed container.

*Each serving has 120 calories and 4 grams of sugar per serving, compared to the full-sugar version that has and 140 calories and 9 grams of sugar per serving.

**Erythritol value may vary based on your choice of sweetener

Nutrition Per Serving

Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 55mg
Total Carbohydrate 13g
Dietary Fiber 2g
Total Sugars 4g
Added Sugars 0g
Erythritol** 2g
Protein 4g
Vitamin D 0% DV
Calcium 4% DV
Iron 2% DV
Potassium 2% DV
No-Bake Berries and Cream Cake Recipe

Serving size: 1 piece (82g)
Calories: 120 Calories

Ingredients

Crust

  • 1 ½ cups graham cracker cookie crumbs

  • ¼ c cup butter

Filling

  • 3⁄4 cup of boiling water

  • 1 package unflavored gelatine, dry mix

  • 1⁄4 cup zero-calorie Truvia Original Sweetener Spoonable***

  • 1 cup raspberries, washed

  • 1 tsp vanilla extract

  • 2 ¼ cups of non-fat yogurt

  • 3⁄4 cup heavy whipping cream

Topping

  • 1⁄2 cup raspberries, washed

  • ½ cup blueberries, washed

***or 12 zero-calorie Truvía® Original Sweetener Packets

Directions

  • 1.  

    Melt butter and mix with graham cracker crumbs.

  • 2.  

    Press into a 9 or 10” spring pan.

  • 3.  

    Refrigerate for 30 minutes.

  • 4.  

    Carefully add boiling water to gelatine and Truvia Original Sweetener. Stir until completely dissolved. Set aside.

  • 5.  

    Place raspberries, vanilla and yogurt into a mixing bowl and beat on low speed until creamy and smooth.

  • 6.  

    Slowly add the gelatine mix and continue to beat until well combined. Set aside.

  • 7.  

    In a clean mixing bowl beat heavy cream with a whisk attachment on high for 2-3 minutes, just until it thickens.

  • 8.  

    Once thick, slowly add yogurt mix while still beating on high. Mix a maximum of 2 more minutes.

  • 9.  

    Take spring pan out of refrigerator. Place a strip of waxed paper around the inside walls to prevent sticking.

  • 10.  

    Scoop filling onto crust and smooth with spatula.

  • 11.  

    Place raspberries and blueberries on top.

  • 12.  

    Return to refrigerator for 4-5 hours.

  • 13.  

    Remove from spring pan just before serving.

  • 14.  

    Store leftovers in refrigerator in a sealed container.

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