Frozen Raspberry Yoghurt Cups

This frozen raspberry yoghurt cup recipe is an exciting and refreshing way to have yoghurt. It’s perfect for a warm day (or any day really!)


These frozen raspberry yoghurt cups seem more appealing than just having plain yoghurt due to the two layers. They’re so quick to make and are especially good in warm weather!


The great thing about them is once you’ve got the recipe it can be easily adapted. You prefer blueberry yoghurt? No problem, use that instead. Or perhaps you’d like to go for a orange/mango/peach theme? Also totally fine. I’m definitely going to get creative and experiment with other flavours!


These cups are a great healthy snack and I think people of all ages will enjoy them. The base of the cups is effectively a fruit coulis and the yoghurt forms the top layer. Here I have a forest fruit coulis topped with raspberry yoghurt. Again, the flavour of the coulis can easily be changed.


Another fab thing about this is that you can make as many as you want. I made about 12 cups and that used 2/3 of a 450g yoghurt pot. Unlike most recipes, you can easily change the proportions of the ingredients; it’s ok if you want to make just 3 or 4!


Prep time: 10 mins Cooking time: leave to set for a few hours or overnight  Quantity: the proportions below make about 12 cups but you can adjust to make as many as you want!


  • 2/3 raspberry yoghurt 450g pot (I used Rachel’s organic low fat)
  • 150g frozen berries (I used frozen forest fruits)
  • 100ml water

Topping: I topped my cups with desiccated coconut which works really well, I’d definitely recommend!


  • Place the cake cases on a cupcake tray.
  • Blend the frozen fruit with the water until it forms a coulis.
  • Spoon a teaspoon of the coulis into each of the cases. Put in the freezer for around 10 mins or until it has started to set (this is so the coulis doesn’t bleed into the yoghurt when you spoon it on, we want 2 distinct layers).
  • Once the coulis has set a bit, spoon on the yoghurt.
  • Top with desiccated coconut or whatever you fancy and voila, they’re done! How easy is that?!
  • Leave to set for a few hours or overnight. Store them in the freezer and take a cup out about 5 mins before you want to eat it, that way it’ll have softened just enough for you to eat.

KP’s tips:

  1. Once the cups have completely set, take the tray out of the freezer and place it above a bowl of hot water for a few moments. You’ll find that the cups are probably stuck to the tray so the hot water acts as a quick loosener.
  2. I took the cups out of the cases after they had set. You could leave them in there if you want, it’s up to you. When you take them out of the freezer you’ll find the cases are set to the cups so just leave them out for a few moments and then it’ll be easier to pull the case away.


Why don’t you give these frozen yoghurt cups a go? When the sun is out you’ll wish you did! You can store them in the freezer in a sandwich bag and they’ll keep for a few weeks. They’re really light and refreshing and are a great snack or as a healthier alternative to ice cream.

Hope you enjoy. Please do let me know if you make them, I’d love to hear what you think and I welcome any other flavour suggestions!

KP x


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