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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.

Source: EatingWell Magazine, May/June 2013


Recipe Summary test

3 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Line an 8-by-4-inch loaf pan with plastic wrap.

  • 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.

  • 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 Facts

115 calories; protein 4.9g; carbohydrates 21.7g; dietary fiber 1.8g; sugars 19.3g; fat 1.6g; saturated fat 0.9g; cholesterol 5.1mg; vitamin a iu 62.2IU; vitamin c 6mg; folate 4.7mcg; calcium 160.3mg; iron 0.4mg; magnesium 25.9mg; potassium 248mg; sodium 59.5mg; added sugar 14g.

1 other carbohydrate