Yogurt Cake with Pomegranate

Another classic fruit that I love to eat in these days is Pomegranate.

But I find it a bit difficult to include in any dessert, because of the seeds it has. Maybe you can prepare a big vanilla sponge cake and put some of the pretty red seeds inside it, but I thought that the cake won't let you taste the pomegranate.

So, searching and thinking, I end up with an idea, preparing something with a soft flavor and smooth consistency and good match with fruit.

And I found it, I found yogurt. It was so easy to put together.

Let's go to the recipe.

Yogurt Cake with Pomegranate

INGREDIENTS 

· 2 cups (500ml) of plain, low fat yogurt

· 2 tbsp (25g) of white sugar

· 200g of low fat cream cheese

· 12g of gelatin powder
· 6 tbsp (90ml) of cold water

· 1 Pomegranate
· 1 tsp of brown sugar

· 160g of cookies or crackers
· 50g of melted butter

METHOD

It,s going to be so easy, I promise. You don't even need the oven.

To prepare the base of the cake, procese the cookies in a food processor, or put them into a plastic bag and smash with a rolling pin, until you get little crumbs. Mix them with the melted butter and place on the base of your cake tin. You have to use one with a removable bottom. I use the little one, 18cm of diameter.
Press the crumbs onto the bottom with the back of a spoon or the bottom of a flat glass, and set that aside.



Put the water in a small glass and pour the gelatin powder on it, and let it hydrate. It won't take so
long.
In a big bowl, put the yogurt and sugar and mix it with a wire whisk. Then add the cream cheese and keep beating until it becomes homogeneous. Don't bit so fast, we don't want to put so much air inside this mixture.
Once the gelatin is hard, place it into the microwave and warm it up a bit. It don't have to boil, so be careful. Gelatin powder needs some heat to activate.
Pour the water-gelatin mixture into the yogurt and cheese one, mix it very well.

Now pour everything in your cake tin, on the cookie base, cover with plastic wrap and place it into the fridge for at least, six hours, or at night.

Once is set, and you are prepare to dig in, cut the pomegranate in half. Hold one of the halves with your hand, seeds side down and smash the other side with a wooden spoon to release all the seeds in a bowl. Do the same with the other side. Once you've got all the seeds out, fill the bowl with water and move the seeds. All the dirt will float and the seeds will sink down to the bottom of the bowl. Let it rest for five minutes. Take the dirt out of the bowl, then pour the water out, and mix the red seeds with the brown sugar. Let it rest for some minutes while you prepare the cake.

Take the cake out of the fridge, unwrap it, and pass a thin knife or an offset spatula between the cake and the walls of the pan. Now you can open it and take the cake out.

Spoon your pomegranate seeds on the cake, and now it's done. You'll have a nice smooth and healthy dessert or breakfast.
You will love the whiteness of the cake and the contrast with the red seeds.

I hope you'll enjoy it.