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frozen yoghurt with berries in a white serving dish and ice cream scoop

Frozen berry yoghurt

A fast, mouthwatering and antioxidant-rich yoghurt dessert, this recipe is the perfect way to repurpose any end of season berries.


Serves: Serves 6

Number of ingredients: 6 Ingredients

To prep: 5 Minutes Prep

To cook: 10 Minutes Cook + Freezing

Difficulty: Easy

Nutrition per serving

  • Energy : 385kJ

  • Protein: 3.2g

  • Fat (total) : 0.1g

  • - Saturated Fat : 0.0g

  • Carbohydrate (total): 18.1g

  • Fibre: 1.6g

  • Sodium: 48mg


½ cup (110g) caster (superfine) sugar

¾ cup (180ml) water

300g (9½ ounces) frozen mixed berries

500g (1 pound) no-fat greek-style yoghurt

60g (2 ounces) fresh raspberries

60g (2 ounces) fresh blueberries



  1. Combine sugar and the water in a small saucepan; stir over low heat for 4 minutes or until sugar dissolves. Bring to the boil, without stirring; reduce heat to low, simmer, uncovered, for 10 minutes or until syrupy. Cool.
  2. Blend or process cooled syrup, frozen berries and yoghurt until smooth. Push mixture through a coarse sieve into a 2-litre (4-cup) loaf pan. Freeze for 4 hours or until firm. Transfer to a food processor; process yoghurt mixture to break up ice crystals, then refreeze for 4 hours.
  3. Slice, or scoop, equal amounts of frozen yoghurt into six serving bowls; top with fresh