Ingredients

  • 2 cups Greek yogurt
  • 1 cup fresh raspberries
  • 2 tbsp honey
  • 1 tsp vanilla extract

Method

  1. Make raspberry sauce: Mash raspberries with 1 tbsp honey. Set aside.
  2. Mix yogurt: Combine Greek yogurt, remaining honey, and vanilla.
  3. Swirl: Fold raspberry mixture gently into the yogurt—don’t overmix; keep visible swirls.
  4. Shape: Spoon into a silicone mini-muffin mold or small ice-cube tray.
  5. Freeze: Freeze for 3–4 hours, until firm.
  6. Serve: Let sit for 3–5 minutes before eating.

Tip: Add a few whole raspberries on top before freezing for the look shown in the picture.