Frozen Raspberry-Chocolate Terrine

May/June 2013

Your rating: None Average: 3 (25 votes)

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.

Frozen Raspberry-Chocolate Terrine

Makes: 8 servings

Active Time:

Equipment: 3 1/4 hours


  • 1 1/3 cups raspberries, fresh or frozen (thawed), plus more for garnish
  • 1 quart low-fat vanilla frozen yogurt, softened, divided
  • 2 tablespoons unsweetened cocoa powder


  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. 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.
  3. 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.

Tips & Notes

  • Make Ahead Tip: Cover and keep in the freezer for up to 1 week.
  • 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.


Per serving: 115 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 22 g carbohydrates; 14 g added sugars; 5 g protein; 2 g fiber; 60 mg sodium; 248 mg potassium.

Nutrition Bonus: Calcium (16% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 other carbohydrate

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner