Raspberry yoghurt swirl Raspberry yoghurt swirl

Spoon this raspberry yoghurt swirl into pots or glasses and serve with biscotti or sponge finger biscuits for a tasty dessert.


Serves 4


3 hours



  • 250g raspberries
  • 500g Greek yoghurt
  • 1 cup Greek yoghurt
  • 2 tsp vanilla bean paste
  • 1 tbs caster or coconut sugar
  • 2 tbs flaked coconut, toasted


Spoon yoghurt into a sieve lined with muslin or a clean cloth. Place over a bowl, cover and refrigerate for 3 hours. Discard the liquid in the bowl. Tip the yoghurt into a dish. Stir in the vanilla.
Tip half the raspberries onto a plate. Sprinkle over the sugar and crush berries with a fork. Spoon over the yoghurt and fold through in a swirled effect. Cover and refrigerate until ready to serve.
Scatter over the coconut sugar and remaining raspberries. Serve over granola or muesli with fruit salad, or over waffles, pavlova or meringues.

Recipes and images courtesy of Perfection Fresh. Originally published in The Costco Connection, Jan/Feb 2020. Pick up the latest copy at your local warehouse or read it online.