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Greek Yogurt Raspberry White Chocolate Pudding - A Creamy, Bright, and Simple Dessert

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup (170 g) fresh raspberries, plus extra for topping (frozen raspberries work too, thawed and drained)
  • 2 cups (480 g) plain full-fat Greek yogurt (thicker is better)
  • 6 oz (170 g) good-quality white chocolate, finely chopped (or white chocolate chips)
  • 1/2 cup (120 ml) heavy cream (or half-and-half for a lighter version)
  • 2–3 tablespoons honey or powdered sugar, to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • Optional: 1 teaspoon lemon zest for extra brightness
  • Optional toppings: shaved white chocolate, crushed freeze-dried raspberries, toasted almonds, or mint

Method
 

  1. Prep the raspberries: If using fresh berries, rinse and pat dry. If using frozen, thaw and gently drain off excess liquid. Lightly mash half the raspberries with a fork to release some juice; keep the rest whole.
  2. Melt the white chocolate: Place the chopped white chocolate and heavy cream in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring each time, until smooth and fully melted. Do not overheat. Alternatively, melt gently over a double boiler.
  3. Season the base: Stir the vanilla, a pinch of salt, and honey or powdered sugar into the warm white chocolate mixture. Taste and adjust sweetness—remember the yogurt will add tang.
  4. Whisk with yogurt: In a large bowl, whisk the Greek yogurt to loosen it. Gradually stream in the warm white chocolate mixture, whisking until you have a smooth, glossy pudding. If using lemon zest, fold it in now.
  5. Fold in berries: Gently fold in the mashed raspberries for a ripple effect, then scatter in the whole berries. Don’t overmix—you want streaks of pink and pops of fruit.
  6. Chill to set: Spoon into 4–6 small glasses or bowls. Cover and refrigerate for at least 1–2 hours, or up to 24 hours. It thickens as it chills.
  7. Finish and serve: Top with extra berries, a few curls of white chocolate, and a sprinkle of crushed freeze-dried raspberries or toasted almonds for texture. Serve cold.