Under 100 cals

Layered berries and greek yoghurt

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Makes 10 glasses

  • 500ml Greek yoghurt
  • 500ml natural yoghurt
  • 10g Sweet ’N Low Stevia for chefs
  • 1tsp vanilla extract
  • 400g raspberries
  • 300g blueberries
  • 50g toasted hazelnuts, chopped


  1. Combine the Greek and natural yoghurts together and stir in the Sweet ’N Low Stevia for chefs and vanilla extract until thoroughly mixed.
  2. Using a third of yoghurt mixture, place a layer into the base of each glass, followed by a layer of blueberries. Repeat with another layer of yoghurt followed by strawberries.
  3. Top the glasses with a final layer of yoghurt and top with a sprinkling of nuts.
  4. Chill until required. If chilling overnight add the nuts when about to serve.


As alternative try including different seasonal fruits eg blackberries or peaches.

Note: if preferred use low fat yoghurts to reduce the fat content


10g of Sweet ’N Low Stevia for chefs replaces 100g icing sugar

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