Raspberry Yoghurt Slices

Raspberry Yoghurt Slices

Raspberry Yoghurt Slices are the perfect summer dessert and are made in a breeze. They taste light, refreshing and are a fantastic addition to any lunchbox. You can eat them for breakfast, dessert or just as a snack.

 

Raspberry Yoghurt Slices

 

These little slices of heaven have been a real lifesaver during my pregnancy. I cut them into even smaller pieces and took them wherever I went. The slightly tangy and citrusy flavour really helped combatting my nausea. While I usually reduce the sugar content a bit further in this recipe, most people prefered it with the amount of sugar noted in the recipe.

 

Raspberry Yoghurt Slices

 

Kids love Raspberry Yoghurt Slices

Raspberry Yoghurt Slices are a big hit with kids and are easy enough to make to get the little ones involved. In an airtight container, inside the fridge, they will last a couple of days.

Make sure to also check out my Strawberry Rhubarb Crumble Squares (GF)(V)

I guess I will have to come up with more child-friendly recipes in the near future. Feel free to let me know if there are any particular kind of recipes you would like to see more of.

 

Like it? Pin it!

Raspberry Yoghurt Slices

 

Your turn

What is your favourite summer dessert? I’m looking forward to reading your replies in the comments.

For more updates follow me on FacebookTwitterInstagramPinterest or subscribe to my YouTube channel!

Print Recipe
5 from 1 vote

Raspberry Yoghurt Slices

Raspberry Yoghurt Slices are the perfect summer dessert and are made in a breeze. They taste light, refreshing and are a fantastic addition to any lunchbox. You can eat them for breakfast, dessert or just as a snack.
Prep Time15 mins
Cook Time40 mins
Refrigeration Time2 hrs
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: German
Keyword: baking, cake, easy, healthy
Servings: 9
Calories: 290kcal
Author: Eva Burg

Ingredients

Crumble and Base

  • 2/3 cup coconut sugar
  • 1 lemon zest
  • 1 cup plain flour
  • 1 cup rolled oats organic
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon vanilla extract

Filling

  • 1 pound Greek yoghurt regular yoghurt works as well
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 10 ounces raspberries fresh

Instructions

Crumble and Base

  • Preheat the oven to 350°F (180°C). Slightly grease an 8x8 inch (20x20cm) square pan and line with parchment paper.
  • In a medium-sized bowl, rub together the coconut sugar with the lemon zest for a few minutes to release the oils. 
  • Add flour, rolled oats, baking powder and salt. Mix in the butter (in small flakes) and vanilla using your fingers until well combined and crumbly.
    Set aside about 1 cup of crumble mixture to add as a top layer.
  • Firmly press the remaining crumb mixture into the bottom of the pan. I like using a patisserie baking mould dough roller for this, but using another sheet of baking paper and the back of a spoon will work fine too.

Filling

  • In a medium bowl, mix the Greek yoghurt with sugar and cornstarch. Spread the yoghurt mixture over the base.
  • Evenly spread the washed and dried raspberries on top of the yoghurt layer.
  • Sprinkle the reserved cup of the crumb mixture over the raspberries.
  • Bake for 40-45 minutes or until lightly browned. Cool completely and then refrigerate for about 2 hours before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 38g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 134mg | Fiber: 4g | Sugar: 14g | Vitamin A: 355IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 1mg
Tried this recipe?Mention @thehealthytart or tag #thehealthytart!