If you’re looking for a fresh, simple treat that feels a little fancy but with hardly any effort, this Yoghurt Filled Raspberries Recipe is just the thing. I absolutely love how these bite-sized delights come together—just juicy raspberries bursting with creamy, tangy Greek yoghurt. They work beautifully as a light breakfast, a quick snack, or even a pretty dessert when you want something that’s both satisfying and guilt-free.
When I first tried making yoghurt filled raspberries, I was amazed at how such few ingredients could create such a wow factor. You’ll find that they’re refreshing on a hot day and like a little pop of luxury you can whip up in minutes. Plus, they’re perfect if you’re craving something sweet but also want to sneak in a bit of protein and probiotics. It’s a recipe I keep coming back to—especially when raspberries are in season.
Why You’ll Love This Recipe
- Simplicity at its best: You need just two main ingredients and minimal prep time to enjoy a delicious, refreshing snack.
- Versatile and healthy: Perfect whether you want a quick breakfast, a healthy dessert, or a kid-friendly treat.
- Impress your guests: These look elegant and taste amazing, but require no fancy skills or equipment.
- Kid-approved fun: I discovered a cool freezing trick that makes it easier for little helpers to fill raspberries without making a mess.
Ingredients You’ll Need
The magic of this yoghurt filled raspberries recipe lies in the freshness and quality of the ingredients you choose. I always pick ripe, plump raspberries and creamy Greek yoghurt with a nice tang—it really balances the sweetness of the berries.
- Raspberries: Fresh and firm berries hold their shape best and have that perfect burst of sweetness and slight tartness you want.
- Natural Greek Yoghurt: I recommend a good quality, thick yoghurt for easy piping and that delicious creamy texture.
Variations
I love making the yoghurt filled raspberries recipe my own by switching up little details depending on my mood or the season. Feel free to get creative and make it your own—it’s so forgiving!
- Sweetened Yoghurt: If you prefer things sweeter, mix a teaspoon of honey or maple syrup into your yoghurt before filling—my family goes crazy for this version.
- Flavored Yoghurt: Vanilla or berry-flavored yoghurt adds an extra depth of flavor without any extra effort.
- Nutty Crunch: Sprinkle crushed pistachios or almonds on top for a delightful crunch and a bit of flair.
- Dairy-Free Option: Use coconut yoghurt or any plant-based yoghurt for a vegan-friendly twist.
How to Make Yoghurt Filled Raspberries Recipe
Step 1: Prep Your Raspberries
Start by gently rinsing your raspberries under cold water and patting them dry with a kitchen towel or paper towel. This step is crucial because you want your berries dry to avoid watery yoghurt later. Handle them carefully so they don’t bruise or lose their shape.
Step 2: Fill the Piping Bag
Spoon the Greek yoghurt into a piping bag. If you don’t have one, a zip-top bag works perfectly—just snip off a tiny corner to pipe. This is where the magic happens, and the piping technique helps you fill the raspberry cavities neatly without making a mess. If piping sounds tricky, I have a tip for you in the notes.
Step 3: Pipe the Yoghurt into the Raspberries
Hold your raspberries gently and pipe the yoghurt into each one until filled. Don’t overfill or the yoghurt might spill over, but make sure there’s enough to get that creamy center. This step is so satisfying once you get the hang of it. If you’re doing this with kids, freezing helps make things a lot easier.
Pro Tips for Making Yoghurt Filled Raspberries Recipe
- Gentle Handling: Raspberries are delicate, so always rinse and dry them gently to keep their shape intact.
- Freeze for Easier Filling: I discovered that slightly freezing both raspberries and yoghurt for 20 minutes makes piping much less messy—perfect when kids are helping.
- Use a Small Piping Tip or Bag Corner: This helps get into the small cavity of each raspberry and fills them evenly every time.
- Serve Quickly: Filled raspberries are best eaten soon after assembly, as the yoghurt can start to make the berries soggy if left too long.
How to Serve Yoghurt Filled Raspberries Recipe
Garnishes
I like to keep garnishes simple to let those raspberries shine, but a quick dusting of finely chopped mint or a few lemon zest strands always adds a lovely fresh note. Sometimes I drizzle a tiny bit of honey over the top if I want to sweeten things up. Fresh edible flowers make it feel extra special when guests come over.
Side Dishes
These yoghurt filled raspberries pair beautifully with a crunchy granola bowl or alongside pancakes and waffles for a brighter brunch. I also enjoy them with a slice of wholegrain toast drizzled with almond butter—great for a light yet satisfying snack.
Creative Ways to Present
For baby showers or afternoon teas, I’ve served these little beauties on a tiered cake stand alongside other fruit and bite-sized treats—it instantly makes the spread look elegant. You can even arrange them on skewers with chunks of melon and mint leaves for a colorful yogurt-stuffed fruit kebab that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I recommend eating yoghurt filled raspberries fresh for the best texture and flavor. If you have leftovers to store, place them in an airtight container in the fridge and enjoy within a day—otherwise the raspberries start to release juice and get soggy.
Freezing
Freezing filled raspberries isn’t ideal because yoghurt and fruit textures change when thawed. However, you can freeze the raspberries and yoghurt separately (partially as described in my pro tips), then assemble fresh when ready—that helps keep everything tasting great.
Reheating
This recipe is best served cool, so reheating isn’t necessary or recommended. Just enjoy straight from the fridge for that refreshing taste and creamy texture. It’s always quick prep when you keep the ingredients cold.
FAQs
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Can I use frozen raspberries in this yoghurt filled raspberries recipe?
Fresh raspberries are best because they hold their shape and texture. Frozen raspberries tend to become mushy when thawed, which makes filling tricky and could result in a soggy snack. If you want to use frozen berries, try slightly thawing them until they’re firm but not soft.
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What type of yoghurt works best for this recipe?
I recommend natural Greek yoghurt because it’s thick and creamy, which makes piping easier and fills the berries nicely. You can also use flavored or plant-based yoghurts if you like, just choose a version that holds its shape well.
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How long can I store yoghurt filled raspberries in the fridge?
Because raspberries release moisture, it’s best to eat this recipe within 24 hours of making it for optimal freshness and texture. After that, the raspberries start to get soggy and the yoghurt may separate slightly.
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Tips for making this with kids?
Kids will have fun helping if you freeze the raspberries and yoghurt for about 20 minutes first—this helps keep things neat and easier for little hands to manage. Plus, piping yoghurt can be a fun skill-building activity that feels a bit like decorating.
Final Thoughts
This yoghurt filled raspberries recipe is one of those gems I’m so glad I stumbled upon—it’s so simple, yet feels special every time. I love sharing it with friends because it’s a little unexpected treat that’s healthy and pretty to look at. Give it a try next time you want something fresh, easy, and elegant. I’m sure it’ll become a favorite in your kitchen too!
Print
Yoghurt Filled Raspberries Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Snack
- Method: No-Cook
- Cuisine: International
- Diet: Low Fat
Description
A simple and refreshing recipe featuring fresh raspberries filled with creamy natural Greek yoghurt. Perfect as a light snack or healthy dessert for all ages, this no-cook treat combines the natural sweetness of raspberries with the tangy smoothness of yoghurt.
Ingredients
Ingredients
- 125g Raspberries
- 65g (¼ cup) Natural Greek Yoghurt
Instructions
- Prepare Raspberries: Rinse the raspberries gently under cold water and pat them dry carefully with a paper towel to avoid damage.
- Fill the Piping Bag: Place the natural Greek yoghurt into a piping bag or a resealable ziplock bag, cutting a small tip off the corner if using a ziplock bag.
- Pipe Yoghurt into Raspberries: Carefully pipe the yoghurt into the hollow centers of each raspberry until filled. For ease, use gentle pressure to avoid breaking the delicate fruit.
Notes
- If piping is difficult, especially for children helping, freeze the raspberries and yoghurt briefly until slightly firm but not completely solid. This will make handling and filling easier.
- Use fresh, ripe raspberries for best flavor and texture.
- This recipe requires no cooking and is ideal for a quick, healthy snack or dessert.
Nutrition
- Serving Size: 1 serving (approx. 48g)
- Calories: 55 kcal
- Sugar: 4g
- Sodium: 10 mg
- Fat: 1.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
