Description

Creamy vanilla yogurt swirled with vibrant raspberry purée on a crisp graham base, topped with juicy whole raspberries and buttery crumble — a refreshing no-bake treat perfect for summer snacking.

Ingredients

Units Scale

1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar (optional)
2 cups Greek yogurt (plain or vanilla)
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries
1 teaspoon lemon juice
1 tablespoon honey or sugar
1/4 cup fresh raspberries (for topping)
2 tablespoons crumble or granola (optional, for topping)

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Instructions

Line an 8×8-inch pan with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan to form an even crust.
In another bowl, combine yogurt, honey, and vanilla until smooth. Spread over the crust.
In a small saucepan, heat raspberries, lemon juice, and honey until bubbly. Mash slightly and simmer for 3–4 minutes. Cool slightly.
Spoon the raspberry mixture over the yogurt and swirl using a knife or skewer.
Sprinkle fresh raspberries and optional crumble or granola on top.
Freeze for 3–4 hours or until completely set.
Cut into bars and serve immediately. Store leftovers in the freezer.

Notes

Use parchment for easy removal and cutting.
Swap raspberries with strawberries, blueberries, or mixed berries.
Granola adds a nice crunch and extra flavor.
Sweeten to taste based on the tartness of the berries and yogurt.

Nutrition

Serving Size: 1 bar
Calories: 160
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg