This recipe fits perfectly into your health-conscious lifestyle, as it is sugar-free, flour-free and gluten-free, yet incredibly juicy and creamy. We use ingredients that support digestion and do not suddenly increase blood sugar levels.

Since you like berries (like raspberries in panna cotta) and cottage cheese-yogurt textures, this cake will become one of your favorite breakfasts or snacks.

Ingredients
400 g natural Greek yogurt (or thick homemade yogurt)
4 whole eggs
40 g food starch (for example, cornstarch or tapioca starch to replace flour)
Sweetening: a quarter of a sweetener or stevia to taste (about 2-3 tablespoons of sweetness)
1 teaspoon vanilla extract
150 g fresh blueberries (or frozen, but do not thaw them in advance)
A pinch of salt
Step-by-step preparation

1. Preparation: Preheat the oven to 170°C. Line a small (about 18-20 cm) round cake tin with baking paper. Tip: Crumple the paper and then wet it, so it fits into the tin much easier.
2. The basic dough: Beat the eggs with the sweetener and vanilla in a bowl until slightly foamy. Add the Greek yogurt and mix until completely smooth.
3. The “flourless” thickening: Sift the cornstarch into the yogurt mixture and use a hand whisk to make sure there are no lumps. The batter will be quite runny, but don’t worry, it will come together beautifully in the oven.
4. Add the fruit: Sprinkle half of the blueberries into the batter and carefully fold it in. Pour the batter into the pan, then sprinkle the remaining blueberries on top.
5. Bake: Bake for 45-50 minutes. The cake will rise (like a soufflé), and the center may still be a little wobbly. When you take it out, it will cool and collapse a little – this is completely normal, and will give it a creamy texture.

Personal Tips for Your Style
The Power of Mint: As mentioned earlier, mint and fruit make a great pairing. Garnish with fresh mint leaves when serving, or grate a little organic lemon zest into the batter for an even fresher flavor.
Health Benefits: This cake is an excellent source of protein thanks to the eggs and yogurt. Since you’re paying attention to your kidney health (Alfalfa) and liver support, this dessert won’t burden your body with unnecessary carbohydrates.

Serving Tip: Drizzle a little cold-pressed coconut oil on top for an even silkier texture, taking advantage of the beneficial effects of the oils.
Let the cake cool completely (it’s best to let it rest in the fridge for a few hours), as this will give it a light cheesecake-like texture.

Would you like me to show you a version of how you can make a quick, minty forest fruit dressing without sugar?