Christmas cassata

By admin
24 December 2015

A festive dessert that won't derail your diet!


• 2kg double cream yoghurt

• 70g xylitol

• 100g raspberries, blitzed until smooth

• 2 tbsp cocoa powder, dissolved in a little warm water

• 60g 80% dark chocolate, melted

• pomegranate rubies, to garnish

• pistachio nuts, to garnish

1. Place the yoghurt in a bowl with the xylitol and beat until smooth and well combined.

2. Divide the mixture evenly between 3 bowls, then stir the blitzed raspberries into the first bowl of yoghurt until completely combined, stir the cocoa into the second bowl of yoghurt, and leave the third bowl plain.

3. Oil a 2L mould, alternate pouring a little of each mixture into the mould to form layers and continue until all three mixtures have been used up, and a marble effect has been created.

4. Freeze the mould overnight.

5. To serve: Dip the mould into a bowl of warm water and unmould it onto a serving platter. Drizzle with the chocolate and garnish with rubies and nuts.


Fat: 22g



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