Soy Milk Yogurt Cake
豆乳ヨーグルトケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This light, tangy no-bake cake is made with soy milk yogurt set with gelatin, sitting on a crunchy base of crushed cornflakes. It is simple to make: you press the base into the pan, stir the yogurt mixture together, pour it in and let the refrigerator do the work. It uses no egg and no wheat flour. Although the filling is made with soy milk yogurt, the allergen information for this recipe lists milk. The gentle sweetness with a hint of lemon is just right for small appetites.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 gsoy milk yogurt
- 9.5 gcornflakes
Seasonings
- 9 gsugar
- 1.5 glemon juice
- 1.5 ggelatin
- 8.4 gwater
- 5.7 gvegetable oil
Directions
- 1
Crush the cornflakes finely in a food processor. Mix with the vegetable oil, then spread evenly in a pan lined with parchment paper and press down firmly.
- 2
Sprinkle the gelatin into boiling water and stir well until fully dissolved.
- 3
In a bowl, combine the soy milk yogurt, sugar, and lemon juice and mix well. Add the gelatin mixture from step 2 and stir to combine.
- 4
Pour the mixture from step 3 over the crust in the pan from step 1 and chill in the refrigerator until set.
- 5
Cut into pieces to serve.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 196.5 kcal | 393 kcal | 196.5 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 7.2 g | 14.4 g | 7.2 g |
| Carbohydrates | 17.1 g | 34.2 g | 17.1 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 88.5 mg | 177 mg | 88.5 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 46.5 mg | 93 mg | 46.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 196.5 kcal | 4.8 g | 7.2 g | 17.1 g | 0.5 g | 0.3 g | 88.5 mg | 1 mg | 46.5 mg |
| 1 adult serving | 393 kcal | 9.6 g | 14.4 g | 34.2 g | 0.9 g | 0.6 g | 177 mg | 2.1 mg | 93 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
