Waitrose and Partners
Raspberry Frozen Yogurt

Raspberry Frozen Yogurt

This dessert is perfect for summer. If you're looking for a healthier ice-cream alternative which is easy to prepare, then this pink delight is the ideal recipe for you.

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusfreezing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 250g raspberries
  • 150g caster sugar
  • ½ vanilla pod, seeds scraped, or a quarter tsp of vanilla extract
  • 1 lemon, juice of
  • 250g full fat Greek yogurt


  1. Put the raspberries, sugar, vanilla, lemon juice and a pinch of salt in a blender and whizz to a purée. Push through a fine sieve set over a bowl until just the seeds are left. Discard the seeds and scrape any purée from the underside of the sieve into the bowl, then whisk in the yogurt until combined.

  2. Churn in an ice-cream maker according to manufacturer’s instructions, or pour into a shallow plastic or metal container and freeze for 1 hour, then whisk well to break up any ice crystals. Repeat once more, then the third and final time blitz in a food processor and return to the freezer for at least 4 hours. If it has frozen solid, transfer to the fridge to soften for 20-30 minutes before serving.


Typical values per serving when made using specific products in recipe


1,069kJ/ 253kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating