Some of the tastiest desserts don't need to be difficult to prepare. When I was a child we used to make this "cake" as afternoon snack n my native Bulgaria. Sadly the cream was made of butter and jam, which makes the fat content go through the roof. Not mentioning the sugar content that we also have to worry about!
To recreate it I thought about ways to cut down sugar and fat that's what I came up with.
For the cream between the biscuits I used the 0% fat strained Greek yogurt of Total, and for the cream on top and sides of the cake - the extra low fat Philadelphia cheese.
For the jam I opted for the St Dalfour's raspberry jam - which has only fruit and concentrated grape juice instead of sugar.
About the biscuits, they have to be petit beurre-style or plain biscuits. They are quite unpopular here, but still available in some ethnic food stores.
So this is my Low Fat, Low Sugar version of the classic Biscuits Cake:
about 20 servings
500 gr strained greek yogurt Total 0% fat
150 gr raspberry jam - high fruit content and no added sugar brads like St Dalfour
150 gr Philadelphia cheese - low fat
A punnet of fresh raspberries
If you don't have access to strained Greeck Yogurt, you can strain it by yourself at home.
You will need:
1.250 kg Low-fat yogurt
Large muslin cloth
Place the yogurt in the middle of the cloth, take the four ends and make knots over the yogurt - place the muslin to hang over an empty bowl which will collect the water. Leave overnight.
On the next day you'll have strained yogurt.
Mix the jam and strained yogurt. Spread on the biscuits and join every two biscuits to make one double
Then spread more jam and strained yogurt on the joined biscuits and join them again.
Arrange in serving plate. Cover the top and sides with Philadelphia cheese.
Top with fresh raspberries and place in the fridge for 5-8 hours or overnight.
Cut sideways or diagonally.