‘There is no reason that this dessert cannot be called a ‘recipe’ because it so incredibly simple and just a matter of throwing some simple ingredients together.  What makes a difference is to use a good Greek yoghurt and with pomegranates being in season locally,  I chose a pomegranate and raspberry flavour’


You will need:

1 packet no added sugar raspberry jelly

100ml hot water

grated zest of 1 lime

4 low fat greek yoghurts pomegranate and raspberry flavour

200g mixe of fresh pomegranate and raspberries

some fresh mint leaves


Place the jelly crystals in a large bowl and add some boiling water.  Mix then add the pomegranate and raspberry Greek Yoghurt.  Mix again and add the grated lime zest and half the quantity of the fresh fruit.

Mix then pour into a measuring cup and mix enough water if necessary to make up the required liquid listed on the jelly packet.  Mix and pour into glasses.

Place in the fridge for a couple of hours until the content firms up.

Garnish with the rest of the pomegranate seeds and raspberries and some fresh mint leaves just before serving.

For the recipe in Maltese click here

Photos: Rachel Muscat Photography

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I use Kolios Authentic Greek Yoghurt by Quality Foods Marketing

My fresh fruit comes from Big Fresh Mosta






3 Comments on “Quick Greek Yogurt Pots with Raspberries and Pomegranate [low fat, reduced sugar, diabetic friendly]

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