5 layer flat belly cake

Serving size 1 cup

cook choc mix with 1 c greek yogurt and 1 c water
cook in 2 cake pans
place 1 layer in cake bowl

second layer is 4c ricotta cheese, 1 c coconut milk, 1/2 toasted coconut, agave nector and whip

third layer is toasted oats, ground flaxseed and chopped walnuts

4th layer is fruit (strawberries, blueberries, raspberries and blackberries)

5th layer shave dark chocolate over the top

repeat

check Dr. Oz for exact recipe

http://www.doctoroz.com/videos/5-layer-flat-belly-dessert

5-Layer Flat Belly Dessert
Think you can’t have dessert if you want to get in shape? Think again! Top Chef: Just Desserts host Gail Simmons shares something you never thought was possible: a fabulous and decadent dessert that can actually help flatten your belly. Each layer of this 5-layer dessert has an added benefit to keep your midsection trim.
Added to Recipes on Wed 02/15/2012

Ingredients

1 box devil’s food cake mix
1 cup nonfat Greek yogurt
1 cup water
4 cups fat-free ricotta
1 cup coconut milk, well stirred
1 cup shredded, toasted sweetened coconut
4 tablespoons agave syrup
1/2 cup toasted oats
1/2 cup ground flaxseeds or flaxseed meal
1/2 cup finely chopped walnuts, lightly toasted if desired
4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
2 ounces bittersweet chocolate, for shaving

Note: Ingredient quantities depend on size of pan. This recipe is for a 9-inch trifle dessert pan. Preheat oven to 350° F degrees.

Directions:

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.

Recipe courtesy of Gail Simmons