Chocolate & Yoghurt Covered Raspberries

Chocolate & Yoghurt Covered Raspberries

Super easy, tasty little treats which look great when served as part of a platter of afternoon tea options.  Soya yoghurt and milk-free chocolate can be used to make this suitable for vegans and milk-free diets.

Serves: 8

Dietary: Vegetarian, nut-free, coeliac, wheat-free,

Contains: milk (yoghurt, chocolate)

Preparation time: 30 minutes

Cooking time:  n/a


125 g raspberries
75 g plain, low-fat yoghurt
100 g dark chocolate (more than 70% cocoa), melted



  1. Using a cocktail stick, dip the raspberries into the yoghurt
  2. Place on a greaseproof-lined plate or baking tray and freeze until hardened (approximately 20 minutes)
  3. Re-dip the raspberries in the melted chocolate and place back in the freezer for another 10 minutes until the chocolate is frozen

TIP: wait until the chocolate is cooled to dip the yoghurt covered strawberry into it to prevent the heat from melting the yoghurt.


This recipe has been donated by Clare Atkins, Student Nutritionist



Per serving:
Total calories: 84 kcal
Fat:  5.5 g
Saturated Fat:  3.3 g
Carbohydrate: 5.5 g
Total sugar: 4.8 g
Fibre:  2.5 g
Protein:  1.8 g
Salt:  0.02 g



  • This recipe has no added table sugar, and low-fat yoghurt is used to reduce fat, making it an excellent treat for special occasions.
  • This recipe also contains a good source of vitamin C and minerals; iron, copper, phosphorus, magnesium, copper, and manganese.



  • Other berries can be used, such as blackberries, boysenberries or loganberries. However, avoid strawberries as the yoghurt does not stick as well.
  • Milk-free yoghurt may be used for specific dietary requirements, including milk-free, lactose-free and vegan.