No Bake Strawberry Couscous Cake
Discover the delightful fusion of texture and flavor with this No Bake Strawberry Couscous Cake—a refreshing, unique dessert perfect for any occasion. Crafted with fluffy, honey-sweetened couscous folded into creamy Greek yogurt, this cake is layered over a buttery graham cracker crust for the ultimate no-bake indulgence. Juicy fresh strawberries and a glossy strawberry jam glaze crown each slice with a burst of natural sweetness. Gelatin ensures a perfectly set consistency, while the quick preparation time (just 25 minutes) makes it an easy, stress-free option. This light, fruity dessert is ideal for summer gatherings, brunches, or whenever you're craving a healthier sweet treat. Refrigerate, serve chilled, and savor every refreshing bite of this standout no-bake cake! Perfect for fans of strawberry desserts and unconventional no-bake recipes.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.5 cups hot water
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup greek yogurt
- 2 tablespoons powdered sugar
- 2 cups fresh strawberries
- 1 tablespoon gelatin
- 3 tablespoons cold water
- 2 tablespoons strawberry jam
- 2 tablespoons butter
- 1.5 cups crushed graham crackers
Instructions
In a small mixing bowl, combine the crushed graham crackers with melted butter. Mix until the consistency resembles wet sand.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to create an even crust. Set aside.
Place the couscous in a heat-resistant mixing bowl. Pour 1.5 cups of hot water over it. Cover and let sit for 10 minutes or until fully absorbed. Fluff with a fork.
Stir in honey and vanilla extract into the couscous while it is still warm. Let the mixture cool completely to room temperature.
In a separate bowl, whisk together the Greek yogurt and powdered sugar until smooth. Once the couscous is cool, fold it into the yogurt mixture.
Prepare the gelatin by sprinkling 1 tablespoon of gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom, then heat gently in the microwave for 10-15 seconds until dissolved. Mix the gelatin into the couscous-yogurt mixture.
Chop 1.5 cups of fresh strawberries and fold them gently into the couscous mixture.
Pour the couscous mixture over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
Spread the strawberry jam evenly on top of the couscous layer as a glaze.
Decorate with the remaining 0.5 cup of sliced fresh strawberries on top.
Refrigerate the cake for at least 4 hours, or until fully set.
Once the cake has set, release it from the springform pan and serve chilled. Enjoy!
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 136.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 854 mg | 18% | |
*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.
