Low-calorie berry cake

Ingredients for 1 servings:

• 250 g raspberries
• 250 g blackberries
• 500 ml yogurt 0.1% fat
• ½ watermelon(s), seedless
• Liquid sweetener
• 9 sheets of white gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Soak 4 1/2 sheets of gelatin in cold water. Heat the raspberries and cook briefly until soft. Pass through a sieve while the mixture is still hot. Add the soaked gelatin, stir in, and let everything cool slightly. Pour the mixture into a measuring jug and fill to 375 ml with yogurt. Mix everything together and season with sweetener to taste. Let cool until the cream thickens. Cut a slice of watermelon of any thickness. Place the slice on a plate and adjust the cake ring so that only the flesh serves as the base. Spread the raspberry cream over the watermelon slice. Let cool. Soak another 4 1/2 sheets of gelatin in cold water. Heat the blackberries and cook briefly until soft. Pass through a sieve while the mixture is still hot. Add the soaked gelatin, stir in, and let everything cool slightly. Pour the mixture into a measuring jug and fill to 375 ml with yogurt. Mix everything together and season with sweetener to taste. Let it cool until the cream thickens. Spread the blackberry cream on top of the cooled raspberry cream and refrigerate the cake for about 2 hours.