How to make homemade, low calorie frozen raspberry yoghurt

How to make homemade, low calorie frozen raspberry yoghurt

Summer’s coming – which is great news. What’s not so great is the frantic scramble to get a ‘bikini body’ or ‘ready for the beach’. Especially when summer means having the opportunity to eat calorie-laden ice cream. Luckily, we have the perfect solution – a low-sugar dessert recipe that has all of the taste of traditional ice cream with significantly fewer calories.

Ingredients (serves 6 people)

  • 300g fresh raspberries
  • 4 tbsp honey
  • 600g biological yoghurt (or low fat Greek yoghurt)
  • 1 lemon

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  1. Line a mixing bowl with some cheesecloth. Put the yoghurt in the middle of the cloth and then strain, squeezing out as much moisture as possible. Rinse the raspberries, removing any bad ones, then mash them into a sort of puree (but make sure the raspberries still have some form). Keep a few whole raspberries aside to garnish.

  2. Mix the honey and the raspberry puree into the yoghurt. Add a squeeze of lemon and stir well. Pour the mixture into small glasses and put them into the freezer for one hour.

  3. Remove from the freezer and garnish with the leftover raspberries, before enjoying this delicious guilt-free dessert!

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