Heart-Healthy Bolo de Bolacha
Indulge guilt-free with this Heart-Healthy Bolo de Bolacha, a wholesome twist on the classic Portuguese dessert. Crafted with layers of whole-grain digestive biscuits, creamy low-fat Greek yogurt, and the natural sweetness of honey, this no-bake recipe is perfect for those looking to maintain a balanced diet without sacrificing flavor. The biscuits are lightly dipped in unsweetened almond milk, creating a soft, melt-in-your-mouth texture, while fragrant cinnamon and vanilla extract elevate the creamy filling. Topped with nutrient-rich ground almonds and fresh strawberries, this light yet satisfying treat is as beautiful as it is nourishing. With just 30 minutes of prep and no cooking required, it's an easy-to-make dessert that’s ideal for entertaining or enjoying a chilled slice on a summer afternoon. Keywords: heart-healthy dessert, bolo de bolacha recipe, no-bake cake, low-fat dessert, almond milk dessert, fresh strawberries.
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Recipe Information
Ingredients
- 200 grams Whole-grain digestive biscuits
- 250 milliliters Unsweetened almond milk
- 300 grams Low-fat Greek yogurt
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 50 grams Ground almonds
- 100 grams Fresh strawberries
- 0.5 teaspoon Ground cinnamon
Instructions
Start by preparing a round springform pan (approximately 20cm in diameter) by lining the bottom with parchment paper.
In a shallow dish, pour the unsweetened almond milk and set aside. This will be used for dipping the biscuits.
In a large mixing bowl, combine the low-fat Greek yogurt, honey, vanilla extract, and ground cinnamon. Mix thoroughly until smooth and creamy.
Quickly dip each whole-grain digestive biscuit into the almond milk for just a second to prevent them from getting too soggy.
Arrange a layer of dipped biscuits on the bottom of the prepared pan. Break biscuits as needed to fill any gaps.
Spread a thin layer of the yogurt mixture over the biscuits, smoothing with a spatula.
Repeat the process, alternating layers of dipped biscuits and yogurt mixture, until all ingredients are used, finishing with a yogurt layer.
Top the final layer of yogurt with the ground almonds evenly, then cover the pan with plastic wrap.
Refrigerate the bolo de bolacha for at least 4 hours or preferably overnight to allow the flavors to meld and the cake to set.
Before serving, slice fresh strawberries and arrange them attractively on top of the cake.
Carefully remove the springform pan sides and transfer the cake to a serving plate. Slice and serve chilled.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 115.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1006 mg | 77% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
