Raspberry Kiwi Lime Cake
Indulge in this decadent cake full of fresh fruit and refreshing flavors.
Servings: 6 people
Calories: 313kcal
Ingredients
For the Crust
- 1/2 cup walnuts ground fine
- 1 cup whole-wheat graham cracker crumbs
- 1 egg white whisked until frothy
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1 tablespoon butter melted
- 1 tablespoon coconut oil melted
For the Filling
- 2 cups raspberries fresh
- 1 banana medium, mashed
- 2 cups Greek yogurt plain
- 2 tablespoons honey
- 3 tablespoons lime juice
- 2 kiwis peeled and sliced into thin circles
Instructions
For the Crust
- Preheat oven to 325.
- Combine all ingredients and mix well. The mixture should look like wet sand. Press mixture onto the bottom and sides of an 8 inch pie pan. Bake for 8 to 10 minutes until crust is dry and darker in color. Cool completely before filling. Do not remove from pan.
For the Filling
- Arrange the raspberries on top of the cooled crust. Set aside.
- In a medium mixing bowl, combine banana, yogurt, honey, and lime juice. Whisk well until smooth and pour on top of the raspberries in an even layer. Arrange sliced kiwi on top.
- Place in freezer for about 3 hours or until completely frozen. Serve and enjoy! Store covered in the freezer.
Notes
TIP: To cut, hold a knife under hot water for 10 seconds, dry, and cut the frozen cake while the knife is still warm!
Nutrition
Serving: 1slice | Calories: 313kcal | Carbohydrates: 37g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 198mg | Fiber: 5g | Sugar: 22g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13