Diet cake with yogurt mint sauce

I have made this diet loaf several times, especially when I need something savory, quick, and easy. I first cooked it for a lunch at the office, where I wanted something easy to slice and take with me. It's the kind of recipe that doesn't require complicated ingredients, and I never spend too much time in the kitchen for it. Quick Info Total time: about 40 minutes Preparation time: 15-20 minutes Baking time: 20 minutes (or until golden brown and elastic to the touch) Servings: 8 slices Difficulty: easy Recipe type: savory diet loaf, snack Ingredients For the loaf: 3 eggs a pinch of salt 3 slices of chicken ham (cut into small cubes) 2 tablespoons of fresh cheese with 0.2% fat 2 tablespoons of oat bran 2 tablespoons of rye bran 1 tablespoon of cornstarch 1 teaspoon of baking powder a few pinches of pepper 1 teaspoon of olive oil (for greasing the pan) a couple of pinches of flour (for dusting the pan) For the yogurt sauce: 200 g of 0% fat yogurt a pinch of salt a pinch of pepper 1 teaspoon of olive oil a few fresh mint leaves (finely chopped) a small piece of cucumber (diced) Preparation method 1. Start by separating the eggs – the egg whites from the yolks. Place the egg whites in a large bowl and add a pinch of salt. Whip them until stiff peaks form using a mixer. 2. Gradually add one yolk at a time, mixing well after each addition. At this point, you will achieve a fluffy and airy mixture. 3. Add the fresh cheese and the diced chicken ham to the bowl. Gently mix with a whisk. Don't overdo it, just enough to incorporate. 4. In another bowl, mix the oat bran, rye bran, cornstarch, and baking powder. 5. Add this dry mixture to the wet mixture. Fold gently with the whisk without overmixing. A few pinches of pepper at the end. 6. Grease the loaf pan with olive oil and dust it with a little flour. Pour the mixture into the pan and level it out. 7. Sprinkle a little pepper on top. 8. Place the pan in a preheated oven at 160-170°C. Bake for 20 minutes or until the loaf is golden and slightly elastic to the touch. 9. For the sauce, dice the peeled cucumber into small cubes. Finely chop the mint. In a bowl, mix the yogurt with salt, pepper, olive oil, mint, and cucumber. 10. Remove the loaf from the oven and let it cool in the pan. Slice and serve with the yogurt sauce with mint. Why I make this recipe often This loaf is handy when I need something quick for a savory snack. It's light, doesn't contain regular flour, and is perfect for packing. Typically, I make it in double and keep it in the fridge for a few days. Tips and Variations Tips When whipping the egg whites, ensure the bowl is dry and clean. Use the leanest cheese possible; otherwise, it will change the texture. Do not substitute the bran with flour if you want the diet version. If the pan is too large, the loaf will be too thin. Use one that is appropriate in volume. Substitutions You can use other types of lean ham or cooked chicken breast. If you don’t have rye bran, you can use only oat bran, but the texture will be slightly different. The fresh cheese can be replaced with low-fat ricotta or cottage cheese. Variations You can add dried herbs or dill to the mixture. If you want a meatless option, leave out the ham and add olives or finely chopped vegetables. The sauce can also be made with parsley if you don’t have mint. Serving Ideas The loaf is good cold or at room temperature. You can cut it into cubes and place it on a platter for appetizers. It pairs well with other yogurt-based sauces and greens. Frequently Asked Questions 1. Can I use cheese with a higher fat content? Yes, but the result will be denser and less diet-friendly. 2. What should I do if I don’t have oat or rye bran? You can substitute them with other bran, but the consistency will differ slightly. Regular flour does not maintain the same texture. 3. How long does the loaf last in the fridge? 3-4 days in an airtight container. 4. Can I freeze the loaf? Yes, but the texture will be a bit wetter after thawing. I do not recommend it for serving with yogurt sauce. 5. What can I substitute for the chicken ham if I want a vegetarian option? Remove the ham and add olives, bell peppers, or finely chopped zucchini. Nutritional Values Approximately per slice (out of 8): 55-65 kcal, 6 g protein, 2 g carbohydrates, 2 g fat. The yogurt sauce adds very few calories per serving (mostly from the 0% yogurt and cucumber). Approximate values may vary depending on the brands used. Storage and Reheating The loaf can be stored in the refrigerator in a sealed container for 3-4 days. I do not recommend reheating in the microwave, as it becomes too soft. It is best served cold or at room temperature. The yogurt sauce should be made fresh and does not keep well after a day.

Preparation

For the cake: separate the egg whites from the yolks and mix the egg whites with a pinch of salt. Gradually add one yolk while continuing to mix. Add cheese and diced chicken ham and mix gently this time with a whisk. In a bowl, mix the dry ingredients, the bran, starch, and baking powder. Add them to the wet ingredients and mix slowly with the whisk. Pour the resulting mixture into a loaf pan, greased with a splash of olive oil and dusted with a little flour. Sprinkle a bit of pepper on top. Bake in a preheated oven at 160-170 degrees for 20 minutes, until nicely browned. For the sauce: peel the cucumber and cut it into small cubes. Finely chop the mint leaves, mix them with yogurt, cucumber, salt, and pepper to taste, and a splash of olive oil. When the cake has cooled, slice it and serve it with the yogurt sauce. Enjoy!!!

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