Frozen Raspberry Yoghurt

I love frozen yoghurt, it’s delicious and super easy to make.  I opted for raspberries for this recipe, as I had a packet of frozen raspberries (which I love!) in the freezer that needed to be used up and somehow a glut of yoghurt.  Wanting it to be as low in sugar as possible, I made it with stevia, instead of icing sugar.  But if you’re not worried about your sugar intake, then go ahead and make it with icing sugar.  The outcome will be the same.  A guilt free treat!

Serves:  Well, depends on how greedy you are!  This recipe makes around 900g


  • 500g full-fat yoghurt, preferably greek
  • 450g frozen raspberries
  • 7g stevia or 70g icing sugar
  • 2tsp vanilla extract


  1. Whizz the raspberries, together with the stevia or icing sugar in a blender or food processor.  If you don’t have a blender or processor, skip straight to stage 2.
  2. Push the raspberry puree through a fine metal sieve to remove of all the pips.
  3. In a separate bowl whisk the yoghurt and vanilla extract.
  4. Pour the raspberry puree into the yoghurt mix and roughly combine.
  5. Pop the mixture into a container and put it in the fridge for an hour.
  6. Take the container out and if you’re using an ice cream maker freeze following the manufacturer’s instructions.  When you have a creamy and frozen mixture, transfer it to a freezerproof container and freeze for at least an hour.
  7. If you don’t have an ice cream maker, pour the mixure straight into a large freezerproof container and pop into the freezer for around an hour, or until the mixture is beginning to set around the edges.  Take it out and whisk the mixture until it’s smooth.  Return to the freezer for 30 minutes, then whisk again.  Keep repeating the freezing and whisking a few more times and then leave it to freeze for at least an hour before serving.

Domestic Princess tips:

  1. If you’re looking to lower the fat content of the frozen yoghurt, substitute the full-fat for the fat-free or low-fat options.  However, if you’re a low-carber, stick with the full-fat version, as lower-fat normally means extra added sugar!
  2. Most fruits will work well in this recipe, mango, peach, strawberries etc.  However, frozen fruits work better than fresh.
  3. If making this without an ice cream maker, please don’t be tempted to skip the whisking whilst freezing stages.  This is necessary to minimize the yoghurt splitting to prevent any ice crystals developing.  This will help ensure you have lovely, smooth & creamy frozen yoghurt.
  4. If making this for a pudding, consider adding in 2tbsp of crème de cassis at stage 3.
  5. If not serving the yoghurt immediately, take out 20 minutes before serving and keep in the fridge to allow it to soften slightly.
  6. I sometimes add a vanilla or plain flavour protein powder when pulverizing the raspberries.
  7. Bangloreans, you can buy stevia in Hypercity, Spar or the new supermarket in 1MG.  And frozen raspberries can be found at the shop in Palm Meadows.
  8. For those interested in learning more about stevia, here’s some information on stevia.

This is a perfect, healthy alternative to sugar and fat-laden ice cream!

Enjoy lovely readers and if you make it, please let me know and share any pics!

With much love
The Domestic Princess



  1. Raspberries is an excellent choice because of their relatively low sugar content and very nutricious. It looks scrumptious!

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