Raspberry yoghurt slushie

This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.

You'll need

200 gm frozen raspberries Juice of ½ orange and ½ lemon 500 gm thick Greek-style yoghurt 250 gm strawberries (about 1 punnet), hulled and cut into wedges 125 gm fresh raspberries (about 1 punnet) Honey, for drizzling


  • 01
  • Process raspberries, orange juice and lemon juice in a blender until medium smooth. Transfer to a metal tray and place in freezer until required.
  • 02
  • Spoon a little yoghurt into serving glasses or bowls, top with strawberries and raspberries, then a little more yoghurt. Top with remaining fruit, then spoon frozen raspberry mixture on top and serve immediately with honey.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2017

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