Frozen yoghurt smoothie puddings recipe

(21 ratings)

Frozen yoghurt smoothie puddings are an ideal light dessert: low in sugar but still sweet and moreish, with frozen fruit, bananas, yoghurt and honey.

Frozen yoghurt smoothie puddings
  • healthy
Preparation Time10 mins plus freezing
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories186 Kcal9%
Fat7 g10%
Saturated Fat4 g20%

These frozen yoghurt smoothie puddings are a brilliant make-ahead dessert, great to have in the freezer for any summer pudding-shaped emergencies.

They'll keep, frozen, for up to three months, so it's worth making a good batch of them. This recipe makes eight, but you could easily double it. We've used a blend of frozen tropical fruit and raspberries, bananas, Greek yoghurt and a touch of honey for some added natural sweetness. Smoothies are usually a breakfast favourite, we've transformed these into a delicious frozen pud. It's a great alternative to less healthy frozen ice cream because the only ingredients are fruit, yoghurt and a little honey. Use frozen fruit to make it or, if it's in season, very ripe fresh fruit. This is a great way to use up bananas that are on the turn, as well.


  • 400g packet frozen tropical fruits (we used mango, pineapple and kiwi)
  • 300g frozen raspberries
  • 2 bananas, sliced
  • 500g pot Greek yogurt
  • 5 tbsp runny honey




  1. Put the tropical fruit in a blender and pulse until smooth. Add the raspberries and bananas and blend again to combine.
  2. Spoon in the yogurt and honey and blitz to make an iced smoothie.
  3. Spoon into 8 x 100ml paper pots. Freeze for at least 1 hour (or up to 3 months). Take out of freezer 20 mins before serving.

Top tip for making these frozen yoghurt smoothie puddings

We used 8 x 100ml paper pots for these puds, but if you have small, freezer-safe plastic or tupperware pots, you can use them instead. If you prefer, you can freeze them in one big pot and serve like an ice cream, in scoops. Remove it from the freezer 15 minutes or so before serving in this case, so it has time to soften.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.