Heart-Healthy Bolo de Bolacha

Indulge in the guilt-free decadence of Heart-Healthy Bolo de Bolacha, a wholesome twist on the classic Portuguese dessert. This no-bake cake swaps out traditional ingredients for a nutrient-packed makeover, featuring layers of whole-grain digestive biscuits dipped in unsweetened almond milk and a luscious filling made with low-fat Greek yogurt, honey, and a hint of vanilla. Topped with a sprinkle of ground almonds and fresh strawberries, this dessert combines creamy, nutty, and fruity notes in every bite. Ready in just 30 minutes of prep time and requiring no cooking, it's the perfect light and refreshing treat for any occasion. Serve chilled to enjoy a heart-smart dessert that doesn't compromise on flavor or elegance.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

Start by preparing a round springform pan (approximately 20cm in diameter) by lining the bottom with parchment paper.

Step 2

In a shallow dish, pour the unsweetened almond milk and set aside. This will be used for dipping the biscuits.

Step 3

In a large mixing bowl, combine the low-fat Greek yogurt, honey, vanilla extract, and ground cinnamon. Mix thoroughly until smooth and creamy.

Step 4

Quickly dip each whole-grain digestive biscuit into the almond milk for just a second to prevent them from getting too soggy.

Step 5

Arrange a layer of dipped biscuits on the bottom of the prepared pan. Break biscuits as needed to fill any gaps.

Step 6

Spread a thin layer of the yogurt mixture over the biscuits, smoothing with a spatula.

Step 7

Repeat the process, alternating layers of dipped biscuits and yogurt mixture, until all ingredients are used, finishing with a yogurt layer.

Step 8

Top the final layer of yogurt with the ground almonds evenly, then cover the pan with plastic wrap.

Step 9

Refrigerate the bolo de bolacha for at least 4 hours or preferably overnight to allow the flavors to meld and the cake to set.

Step 10

Before serving, slice fresh strawberries and arrange them attractively on top of the cake.

Step 11

Carefully remove the springform pan sides and transfer the cake to a serving plate. Slice and serve chilled.

Nutrition Facts

Serving size	955.3 grams (955.3g)

Amount per serving	% Daily Value*
Calories	1753

Total Fat 69.30g	89%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 1.10g
Cholesterol 36mg	12%
Sodium 1058mg	46%
Total Carbohydrate 226.20g	82%
Dietary Fiber 25.50g	91%
Total Sugars 115.60g
Protein 50.90g	102%

Vitamin D 201IU	1004%
Calcium 1006mg	77%
Iron 7mg	38%
Potassium 1344mg	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.

Source of Calories

Fat: 36.0%

Protein: 11.8%

Carbs: 52.2%