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5-Layer Flat Belly Dessert

1 (18 ounce) box devil's food cake mix
1 cup fat free Greek yogurt
1 cup water
4 cups fat-free ricotta cheese
1 cup coconut milk, well stirred
1 cup shredded toasted sweetened coconut
4 tablespoons agave syrup
12 cup toasted oats
12 cup ground flax seeds or 12 cup flax seed meal
12 cup walnuts, finely chopped and lightly toasted if desired
4 cups berries, fresh well-washed, any combination (strawberries, hulled and halved, blueberries, raspberries, blackberries)
2 ounces bittersweet chocolate, for shaving


Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan. (Layer 1) In a large mixing bowl or stand mixer, combine the cake mix, yogurt, and water and mix well until no lumps remain. Divide batter evenly into prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake emerges cleanly. Allow the cakes to cool completely in the pans. Meanwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave. With a rubber spatula, gently fold them together to fully combine. Remove the cake from its pan and place in desired glass dish with high sides. Evenly spread half of the whipped topping mixture on top of the cake (Layer 2). In a large resealable bag, combine the oats, flaxseeds and walnuts. Seal the bag and shake well. Sprinkle half of the mixture evenly over the ricotta (Layer 3), then top with the berries to cover the whole cake surface (Layer 4). Repeat all 4 layers with the other half of the ingredients. Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5). Serve dessert by scooping portions of the cake and all its layers into shallow bowls.

Source: www.food.com