Raspberry Yoghurt Swirl

Prep Time
Cook Time


  • 2 x 125g Perfection Perfection Raspberries
  • 500g greek yoghurt
  • 2 tsp vanilla bean paste
  • 1 tbs caster or coconut sugar
  • 2 tbs flaked coconut, toasted


  1. Spoon yoghurt into a sieve lined with muslin or an un-used 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.
  2. Tip 125g of raspberries onto a plate. Sprinkle over the sugar, crush with a fork. Spoon over the yoghurt and use a spoon to fold through the yoghurt in a swirled effect. Cover and refrigerate until ready to serve.
  3. Scatter over the coconut and remaining raspberries. Serve.

Serving suggestions:

  1. Serve over granola, toasted muesli or weetbix for breakfast.
  2. Dollop on toasted sourdough or fruit loaf and serve as breakfast bruschetta.
  3. Dollop over a bowl of fresh fruit salad for lunch.
  4. Spoon into pots or glasses and serve with biscotti or sponge finger biscuits for dessert.
  5. Dollop over toasted waffles, drizzle with honey and serve. Serve over pavlova or meringues for easy dessert.
  6. Serve over char-grilled mangoes or stone fruit.