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Delicious layered raspberry and Greek yogurt dessert in a glass.

Easy Raspberry Dessert Recipe

This easy raspberry dessert recipe is a no bake Greek yogurt dessert with crunchy cookies, homemade raspberry compote, and a thin chocolate shell. It is creamy, fruity, refreshing, and perfect for summer, meal prep, or a quick healthier dessert.
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Prep Time 20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 330kcal
Ingredients Method

Ingredients

For the Cookie Layer

  • 4 cookies of your choice (about 80 g)

For the Greek Yogurt Layer

  • 3 cups low fat Greek yogurt (750 g)
  • 2 tbsp maple syrup or agave syrup (40 g)
  • 1 tsp vanilla extract (optional)

For the Raspberry Compote

  • 3 cups raspberries (fresh or frozen (350 g))
  • 2 tbsp maple syrup or sweetener of choice (40 g)

For the Chocolate Shell

  • 1/3 cup dark chocolate (40 g)
  • 1 tsp coconut oil (5 g)

Method

  1. Add the raspberries and maple syrup to a small saucepan. Cook over medium heat for about 4 to 5 minutes until the raspberries are soft and juicy.
  2. Mash the raspberries gently with a fork, then let the raspberry compote cool completely.
  3. If using the microwave, add the raspberries to a microwave safe bowl and heat for 1 to 2 minutes until soft. Stir in the maple syrup and mash gently.
  4. In a mixing bowl, stir together the low fat Greek yogurt, maple syrup, and vanilla extract until smooth and creamy.
  5. Crumble one cookie into the bottom of each dessert glass.
  6. Add a layer of Greek yogurt on top of the cookie crumbs.
  7. Spoon about 2 tbsp of raspberry compote over the yogurt layer.
  8. Add another layer of Greek yogurt on top.
  9. Melt the dark chocolate together with the coconut oil until smooth.
  10. Spoon a thin layer of melted chocolate over each dessert glass and spread it gently.
  11. Chill the dessert glasses in the refrigerator for about 20 minutes, or until the chocolate layer has hardened.
  12. Serve chilled and enjoy.

Notes

  • Fresh or frozen raspberries both work well.
  • Let the raspberry compote cool before layering it with the yogurt.
  • Use any cookie you like for the base, such as butter cookies, digestive biscuits, vanilla cookies, or chocolate chip cookies.
  • Do not make the chocolate layer too thick, or it will be harder to break with a spoon.
  • For a sweeter dessert, use milk chocolate instead of dark chocolate.
  • You can prepare the dessert a few hours ahead and keep it chilled until serving.
  • Store leftovers covered in the refrigerator for up to 2 days.
 
Nutrition per serving
 Calories: 330 kcal
 Carbohydrates: 37 g
 Protein: 21 g
 Fat: 12 g