Frozen Raspberry-Chocolate Terrine

Frozen Raspberry-Chocolate Terrine

2 Reviews
From: EatingWell Magazine, May/June 2013

Fresh or frozen raspberries work equally well in this quick raspberry and chocolate terrine recipe made with low-fat frozen yogurt. Don't worry about getting the layers perfectly even in this dessert terrine—the unevenness makes each slice look unique.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1⅓ cups raspberries, fresh or frozen (thawed), plus more for garnish
  • 1 quart low-fat vanilla frozen yogurt, softened, divided
  • 2 tablespoons unsweetened cocoa powder


  • Active

  • Ready In

  1. Line an 8-by-4-inch loaf pan with plastic wrap.
  2. Mash raspberries in a medium bowl with a fork. Add 2 cups frozen yogurt and stir until combined. Combine the remaining 2 cups frozen yogurt and cocoa in another medium bowl.
  3. Spread about half the raspberry mixture into the prepared pan. Top with the chocolate mixture, then the rest of the raspberry. Freeze until firm, at least 3 hours.
  4. To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces. Serve garnished with fresh raspberries, if desired.
  • Make Ahead Tip: Cover and keep in the freezer for up to 1 week.
  • Equipment: 8-by-4-inch loaf pan
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 115 calories; 2 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 5 g protein; 5 mcg folate; 5 mg cholesterol; 19 g sugars; 14 g added sugars; 62 IU vitamin A; 6 mg vitamin C; 160 mg calcium; 0 mg iron; 60 mg sodium; 248 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate

Reviews 2

June 23, 2013
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By: EatingWell User
This was delicious and easy to make. I added a few more raspberries to really berry it up. I did not flip it out of the pan - I just lifted it out, sliced what I wanted and lifted it back into the pan to put back in the freezer.
June 17, 2013
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By: heather
easy and pretty made this because I wanted a desert and didnt want to bake in the heat. Company loved it but it was a little difficult to store after I served it. All in all it was a good quick recipe for summer. Pros: quick and yummy Cons: hard to save
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