Cake, Dessert, Fructose Free, Gluten Free, Kid Friendly, Quitting Sugar, Recipes

Raspberry Yoghurt Cream Pie (Gluten and Fructose free)

Kids are asking for dessert?

Sick of cake?

Feel like a little bit of a healthy indulgence?

Try this, it’s my Raspberry Yoghurt Cream Pie. Full of nourishment and 10 out of 10 on the Tasty Scale.

Only the base is cooked in the oven and the top of the pie is “no bake”.

Raspberry Yoghurt Cream Pie - NOM diddly NOM nom.
Raspberry Yoghurt Cream Pie – NOM diddly NOM nom.

Raspberry Yoghurt Cream Pie (Gluten and Fructose Free)

Taryn’s Nut Base

This is my tried and true awesome shell which I use for lots of recipes. You will see this one popping up again and again. Use the nuts you have if you donโ€™t have these ones. It will still work fine.

1 cup almond meal or use raw almonds

1 cup unsalted raw macadamia nuts

3/4 cup dessicated coconut

45g very soft butter

Good pinch of salt

Raspberry Topping

2 cups of organic frozen Raspberries

2 dessertspoons of Natvia (optional)

Juice from one lemon

2 cups of good quality Full Fat Greek Yoghurt with no sugar added

1 cup of whipping cream

Sachet of gelatine (which is 3 teaspoons).


Base: Blitz ingredients in a food processor until fine. Press into a pie dish or tart pan with a removable base or a springform tin. Do the base and up the sides. Cook at 150 degrees celsius for about 10 minutes until golden brown. Set aside to cool.

Topping: In a small saucepan, heat raspberries, lemon juice, Natvia (if using) on low heat until the raspberries have broken down and the mixture is warm and it’s simmering gently. Leave chunky or puree the mixture if you don’t want a chunky finished texture. Add the gelatine when you’ve taken the pot off the stove and set aside to cool.

In a large bowl, whip cream. Mix in the yoghurt and stir in the raspberry sauce. Spread over nut base and leave to set in the fridge overnight.

Serve and enjoy the next day.

So easy and yummy.


12 thoughts on “Raspberry Yoghurt Cream Pie (Gluten and Fructose free)”

  1. Sounds delish ๐Ÿ™‚
    3 questions: What is Nativia?
    Is there something I can substitute for the dessicated coconut (hate it)? ๐Ÿ˜‰
    Is there something I can substitute for the gelatin if making this for my Muslim rellies?

    1. Hi Suzy, If you require a sweeter taste then you can sweeten it. I used Natvia for this recipe, it is a stevia based natural sweetener available from the supermarket. Instead of coconut, just substitute with extra nuts. You could use Agar Agar as a substitute for gelatine or just omit it all together. The final mix will not completely set though.

  2. This turned out really well. I am new to this no sugar thing, but I left out the sweetener and honestly didn’t miss it. I found the berries gave it enough sweetness (I substituted the raspberries with mixed berries which I had in my freezer), the base was delish, and didn’t fall apart at all (like I thought it might), it was easy to get out of my dish without it crumbling everywhere! Thanks heaps for this Taryn, I will be making it again ๐Ÿ™‚

  3. Hi Taryn, This looks great! Can I suggest you put a ‘pin it’ option at the bottom of your post, or you start pinning your own pages. I haven’t figured out how to pin from my iPad but I really want to pin some of your stuff!

  4. What if you don’t like desiccated coconut. What else could be used? Thank you for your recipes. We just enjoyed your chocolate brownies!

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