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Frozen Raspberry-Chocolate Terrine

  • Prep Time: 10 minutes
  • Cook Time: 3 hours and 5 mins
  • Servings: 8
  • Course: Dessert

Fresh or frozen raspberries work equally well in this quick raspberry and chocolate terrine recipe made with low-fat frozen yogurt. Don’t worry about getting the layers perfectly even in this dessert terrine—the unevenness makes each slice look unique.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.


  • 1 1/3 cups raspberries, fresh or frozen (thawed), plus more for garnish
  • 1 quart low-fat vanilla frozen yogurt, softened, divided
  • 2 tablespoons unsweetened cocoa powder
  • Reynolds KITCHENS™ Quick Cut™ Plastic Wrap


Step 1

Line an 8-by-4-inch loaf pan with Reynolds KITCHENS™ Quick Cut™ Plastic Wrap.

Step 2

Mash raspberries in a medium bowl with a fork. Add 2 cups frozen yogurt and stir until combined. Combine the remaining 2 cups frozen yogurt and cocoa in another medium bowl.

Step 3

Spread about half the raspberry mixture into the prepared pan. Top with the chocolate mixture, then the rest of the raspberry. Freeze until firm, at least 3 hours.

Step 4

To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces. Serve garnished with fresh raspberries, if desired.

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