For base
180 g digestive cookies
50 g pistachio nuts
60 g butter, melted
For filling
700 g Greek strained yogurt
500 g water
2 packets strawberry jello
300 g strawberries, washed, stem removed and cut into ½ cm pieces
For jello
1 packet strawberry jello
400 g water
200 g strawberries, washed, stem removed and cut in half

For the base
In a food processor, beat the cookies and nuts until finely ground. Add the melted butter and beat until the mixture looks like wet sand. Prepare a 23 cm springform pan by lining it with parchment paper. Transfer the mixture to the prepared pan and press down on it with a glass to make it even and compact. Refrigerate so it can chill and become firm.
For the filling
In a large bowl add the yogurt. Boil 500 g of water and add the two packets of strawberry jello. Mix until completely dissolved. Allow the mixture to cool and add to bowl with yogurt. Mix thoroughly and add the cut strawberries. Pour over cookie base and refrigerate to chill so the filling can thicken.
For the jello
Prepare the jello according to the directions on the box. When the sweet has chilled in the refrigerator and the jello has cooled a little, pour jello over the filling. Top with extra strawberries and refrigerate again until the jello has chilled and thickened. Serve.



3 ασπράδια αυγών

1 φλιτζ. σπορέλαιο
1 φλιτζ. νιφάδες βρώμης (κουάκερ)
1 φλιτζ. Αλεύρι για όλες τις χρήσεις
1/2 φλιτζ. Γάλα σόγιας ή με λακτόζη
2 ώριμα φρούτα (π.χ. μπανάνες)
1 βανίλια
½ κ.γ. κανέλα
1 κ.γ. μπέϊκιν πάουντερ
1/2 φλιτζ. Καστανή ζάχαρη


Πολτοποιείς στο μπλέντερ τη βρώμη μέχρι να γίνει πούδρα. Πολτοποιείς στο μπλέντερ τα φρούτα.
Χτυπάς τα ασπράδια τους κρόκους με τη ζάχαρη, στη συνέχεια προσθέτεις τη βανίλια, το αλεύρι, το σπορέλαιο και την κανέλα και αναμιγνύεις όλα τα υλικά προσθέτοντας το μπέικιν πάουντερ.
Βάλε το μείγμα σε φόρμα σιλικόνης ή σε φόρμα καλυμμένη με αντικολλητικό χαρτί φούρνου και ψήσε σε προθερμασμένο φούρνο στους 180 βαθμούς για περίπου 40 λεπτά.

Ingredients for 12-15 servings
1 cup sugar
¾ cup of corn oil
1½ κουτ. soup vinegar
1½ κουτ. cognac soup
1 vanilla
1 pinch of salt
zest of 2 oranges
2/3 cup orange juice
1 tbsp. soda
1 cup of water
½ cup of cocoa
3 cups flour for all uses
3 tbsp. baking powder
150 g couverture (optional)

For the cake without eggs, put in a bowl the sugar, oil, vinegar, brandy, salt, zest of 2 oranges and vanilla and mix very well with a spoon to melt the sugar.
Dissolve the soda in the juice and add them. Add the water. Sift the flour, baking powder and cocoa and add them to the mixture. Stir with a spoon. We do not neglect our mixture. Put the mixture in a round cake tin and bake on the heating elements at 170 degrees on the lower grill of the oven for about 55 minutes.


Ingredients for 4 servings
2 avocados (seedless and peeled)
1 cup almond milk
½ cup maple syrup
Ιού cup of cocoa powder without sugar
1 kg sweet vanilla extract
A pinch of salt
For serving optional
Pieces of couverture
Grated walnuts

Put all the ingredients in a mixer and beat very well. Refrigerate for at least 2 hours and serve in 4 bowls.


Ingredients for 10 portions
4 bananas
200 gr. strawberries
50 gr. cream cheese, low fat
50 gr. strawberries, for serving

Peel a squash, grate it and slice it into 1 cm thick slices. Cut the stalk from the strawberries and cut them in half. Put them in a bowl in the freezer. Leave the 2 bowls in the freezer for at least 4 hours until the fruit is frozen. Remove the fruit from the freezer and beat them in the food processor with the knives together with the cream cheese until you get a creamy mixture that has the texture of ice cream.
Transfer to a bowl, cover and put in the freezer for 4 hours until the mixture is well firm. Serve with fresh strawberries, cut into 4.



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