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.
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.
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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What is your favourite summer dessert? I’m looking forward to reading your replies in the comments.
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Raspberry Yoghurt Slices
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
- 1 pound Greek yoghurt regular yoghurt works as well
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 10 ounces raspberries fresh
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.
- 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.