069 / 75 · Smaller Meals and Sweet Finishes
Frozen Raspberry Yogurt Sandwiches
8 frozen sandwiches; 1 sandwich per serving · Active 25 min · Cook 0 min · Total 4 hr 30 min
Print recipe · PDFA frozen raspberry-yogurt disc sits between two graham-cracker squares in these small sandwiches. Freezing the filling in silicone muffin cups makes the portions neat without needing an ice-cream machine or a carefully trimmed slab. The mixture is tangy and firm when frozen, so give each sandwich a few minutes at room temperature before biting. The waiting time is long, but the freezer does almost all of the work.
Make the filling before the sandwich
Yogurt mixed with fruit is too loose to trap neatly between crackers straight away. Individual silicone cups solve that problem: each one holds a measured portion while it freezes, then peels away from the firm disc. Set the cups on a tray so they remain level and are easy to move. Choose cups with a base around two inches across and a capacity of at least 3 fluid ounces. Do not use a bare metal muffin pan, which makes frozen filling difficult to release.
Leave a little raspberry texture
Mash the fresh berries with a fork rather than making a completely smooth puree. Small pieces give a more interesting bite and a naturally uneven pink color. The seeds stay in the filling; sieving them out would change the edible fruit quantity. Whole-milk Greek yogurt is specified because its thick texture holds the fruit well, though it will still freeze firmly. Honey softens the sharpness and modestly changes the texture, but this is not a churned ice cream and should not be described as one.
A small sweet finish, ready individually
Break the graham sheets along their middle seams before assembling so you have sixteen similar squares. Put each frozen disc between two squares and wrap at once. The round disc will not fill every corner of a square cracker, which is expected. Keeping the sandwiches separate means you can take one out after a meal while the others stay frozen. Let that one stand briefly until comfortable to bite, rather than thawing the entire batch and returning it repeatedly to the freezer.
Ingredients
- 1 7/8 cups plain whole-milk Greek yogurt (450 g)
- 1 1/2 cups fresh raspberries (180 g)
- 2 tablespoons honey (42 g)
- 1 teaspoon vanilla extract (5 ml/5 g)
- 8 full plain graham-cracker sheets (120 g total), broken into 16 equal squares
Set out
Eight individual silicone muffin cups, at least 3 fl oz/90 ml each, Tray that fits the freezer, Mixing bowl and fork, Kitchen scale, Sandwich wrapping paper or freezer-safe containers
Allergens
Milk, Wheat. Check labels and substitutions.
Make it
- Rinse raspberries and drain thoroughly. Mash in the bowl with honey and vanilla, leaving some small pieces. Fold in the Greek yogurt.
- Stand the eight silicone cups on a level freezer tray. Divide all the filling equally among them, about 85 g per cup. Freeze for at least 4 hours, until solid enough to peel cleanly from the cups.
- Break each graham-cracker sheet across its middle seam to make 16 squares. Peel one frozen disc from its cup and sandwich between two squares, pressing very gently. Repeat to make 8 sandwiches.
- Wrap individually and return to the freezer for 15 minutes to firm after handling. Take out only the number needed and let stand about 5 minutes before eating; serve 1 sandwich per portion.
Enjoy dessert without rewriting the day
One individually wrapped sandwich is a clear serving. It can be a sweet finish on training days or other days; no special timing or performance claim is attached to it. The estimate includes both crackers and the entire frozen filling.
A useful detail
Use plain graham crackers and check their label: the base assumes wheat-containing crackers without an egg ingredient. Brands may add milk, soy or other allergens. Cracker sheet sizes vary, so the 120 g total is the nutrition reference.
Another way
- Use 180 g fresh blackberries, finely mashed, in place of raspberries.
- Replace the 42 g honey with the same weight of maple syrup; the slightly thinner mixture may need extra time to freeze.
Keep it well
Keep individually wrapped in a sealed freezer container for up to 2 weeks for the best texture. Once a sandwich has softened for eating, eat it promptly rather than refreezing it. Keep the batch frozen while assembling a few at a time.