A creamy, vibrant frozen yogurt made with just three main ingredients — Greek yogurt, fresh raspberries, and a touch of honey. No ice cream machine needed, LOW glycemic impact with carbs coming from raspberries and a touch of honey, and a gorgeous deep-pink colour.
Blend the raspberries until smooth. Pass through a fine sieve to remove seeds. You should have about 200 ml of raspberry purée.
In a bowl, combine Greek yogurt, honey, lemon juice, and vanilla. Stir until fully mixed.
Add the raspberry purée. Stir to create a swirled effect — or mix completely for a uniform pink colour.
Pour into a freezer-safe container. Freeze for 4 hours, stirring vigorously every hour to break up ice crystals and keep the texture creamy.
Remove from the freezer 10–15 minutes before serving to soften slightly. Scoop and serve with a few fresh raspberries on top.
LOW glycemic index — Greek yogurt protein and raspberry fiber slow glucose absorption significantly. Carbs come from raspberries and a touch of honey. Use your usual dosing method agreed with your care team even for this light dessert and log it in your journal to track your personal response.
