In summer there is nothing better than a fresh and tasty snack... and why not, a healthy one too!

Erythritol is no natural sugar found in fruit and fermented grains . Its success, which has been increasing in recent years, is mainly due to its nutritional characteristics but also to the fact that it is delicious and free of the bitter aftertaste, typical of synthetic sweeteners. 

It is particularly suitable for:

  • Anyone who wishes to carry out a low-calorie diet thanks to the low caloric intake equal to sunshine 0.2 Kcal per gram.
  • Suitable for people suffering from diabetes
  • Who has difficulty in metabolising carbohydrates , thanks to the glycemic index of zero.

Erythritol is part of polyalcohols, compounds that are found naturally within some types of fruit, the version we propose is obtained from the fermentation of corn .

But let's move on to the delicious part...

Yogurt cake


  • Yogurt white 650 g
  •  Spray cream unsweetened 200 ml
  •  Erythritol 60 g
  •  Whole milk 20ml
  •  Gelatin sheets 12 g


  • Cookies dried 250 g
  •  Butter 80 g


  • Seasonal fruit to taste


1. Soak the gelatine in cold water for 10 minutes. In the meantime, whip the cream until stiff and set it aside. In a mixer, chop the biscuits, add the melted butter and mix.

2. Pour the butter-cookie mince mixture into a 20cm diameter mold lined with a strip of acetate and press it onto the bottom. Place the mold in the refrigerator.

3. Add yogurt and erythritol. And mix.

4. Heat the milk, squeeze the gelatine, pour it into the milk and let it dissolve completely.

5. Add the whipped cream to the yogurt. And mix gently. Then add the gelatine dissolved in the milk and mix everything together.

6. Remove the mold from the refrigerator, pour the cream obtained onto the biscuit base and leave it to harden in the refrigerator for at least 6 hours.

7. Once the indicated time has passed, before serving, decorate as desired with jam or fresh seasonal fruit.

... Enjoy your meal!

Summer yogurt cake