This gateau was so delicious! It’s ideal for a No Count dinner party and is just 1 point per slice on No Count. I haven’t worked out the points if tracking as it would be fewer points to use self-raising flour and Flora light instead of the Ready Brek and olive oil.
This is one of the recipes I trialled while I was in Devon at the end of October. I really wanted to make a black forest gateau but my online shopping delivery brought a pack of forests fruits as an alternative to cherries and I couldn’t find cherries anywhere. However, you could substitute the forest fruits for cherries if you wanted to make a black forest gateau instead.
Ingredients (serves 8 – 10):
- 200g Ready Brek
- 4 flat tbsp Splenda
- 1 heaped tsp baking powder
- 1 heaped tsp cinnamon
- 62g cocoa powder
- 32g Flora light, melted (4g per person is free)
- 3 tbsp olive oil (out of daily allowance)
- 2 tsp vanilla extract
- 4 eggs
- 200ml skimmed milk
For the filling and topping:
- 500g 0% fat Greek yogurt (I used ‘Total’) or you could use Skyr natural yogurt.
- 400g frozen summer fruits
- 1 flat tbsp Splenda
- 1 tbsp sugar-free Myprotein maple syrup
- a jar of No Count jam – see lovingnocount.com/no-count-jam/ – you can choose the flavour you would like to make.
- Pre-heat the oven to 170C.
- In a bowl, mix the Ready Brek, 4 flat tbsp Splenda, baking powder, cinnamon and cocoa powder.
- In a separate bowl, mix the milk, vanilla extract, Flora, olive oil and eggs. Pour this mixture into the other bowl and mix.
- Pour the mixture into a round cake tin – I used a silicone one which was 20cm in diameter.
- Place in the oven and bake for 35 – 40 mins.
- Once cooked, allow the cake to cool for ten minutes before turning out onto a wire rack to cool completely.
- While the cake is cooling, make the topping. Put the frozen summer fruits in a pan with a tbsp of water, a flat tbsp Splenda and a tbsp. sugar-free maple syrup.
- Bring to a simmer, stirring all the time and allow to simmer for about 5 minutes until the liquid becomes sticky. Leave in the pan to cool and completely defrost.
- Once the cake has cooled, cut it into three pieces horizontally.
- Place the bottom piece on a plate and spread No Count jam over it.
- Then spread some of the 0% Greek yogurt over the jam. (You can mix the yogurt with some sugar-free syrup if you prefer a sweeter taste.)
- Next spread jam and yogurt on the middle piece of cake before placing it on top of the first piece.
- Finally, place the last piece on top and cover with the summer fruits.
- It is best served immediately – it is rather tricky to cut that first slice but it tastes soooo good! Enjoy!
(You can keep any leftover gateau in the fridge for up to 2 days.)