Raspberry yoghurt ice

Raspberry yoghurt ice

Category: Dessert | Serves: 4-6

Prep time: 15 minutes, plus freezing/chilling time | Cooking time: None


350g (12oz) ripe sweet fresh raspberries

55g (2oz) caster sugar

2 x 150g (5 1/2oz) pots low-fat raspberry yoghurt

115g (4oz) virtually fat-free natural Greek-style yoghurt

Fresh mint sprigs and additional raspberries, to decorate (optional)

  1. Put raspberries in a blender or food processor; blend until smooth. Press raspberry puree through a nylon sieve into a bowl, discarding pips; add sugar and mix well.
  2. Stir in both types of yoghurt, mixing well. Pour mixture into a shallow, freezer-proof container; cover and freeze for 2 hours. Meanwhile, put a clean, empty bowl into fridge to chill.
  3. Spoon raspberry mixture into chilled bowl; beat with a fork or whisk until smooth to break down ice crystals. Return mixture to container, cover and freeze for a further 3-4 hours or until firm.
  4. Transfer yoghurt ice to fridge for about 30 minutes before serving to soften. Serve decorated with mint and raspberries, if desired.


  • Ripe fresh strawberries and low-fat strawberry yoghurt can be substituted for the raspberries and raspberry yoghurt.

Nutritional information

Raspberry Yoghurt Ice