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.

 

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Raspberry Yoghurt Slices

 

Your turn

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

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Print Recipe
4.41 from 25 votes

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 minutes
Cook Time40 minutes
Refrigeration Time2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: German
Keyword: baking, cake, easy, healthy
Servings: 9
Calories: 290kcal
Author: Eva Burg

Ingredients

Crumble and Base

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!