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Raspberry and nectarine yoghurt slice

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  • Vegetarian
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Looking for a healthy slice? You can’t go past this recipe that makes the most of fresh raspberries and nectarines, and even has a delicious Weet-Bix base.

  • Serves12
  • Prep time20 minutes, + 5 mins cooling and 2 hours 10 mins chilling
Raspberry and nectarine yoghurt slice cut into pieces


  • 8 Sanitarium Weet-Bix biscuits
  • 270g fresh dates, pitted
  • 2 tbs boiling water
  • 3 tsp gelatine powder
  • 500g Greek-style yoghurt
  • 3 medium nectarines, halved, stoned, sliced
  • 125g raspberries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease the base and 2 long sides of a 17cm x 27cm slice pan and line with baking paper.
  2. Step 2

    Place the Weet-Bix and dates in a food processor. Process until very finely chopped (mixture will be sticky). Spoon over the base of the prepared pan. Use wet hands to press evenly over the pan. Place in the fridge for 10 mins to set.
  3. Step 3

    Place the boiling water in a small heatproof jug. Sprinkle with the gelatine powder and stir until gelatine dissolves. Set aside for 5 mins to cool. Place the yoghurt in a medium bowl. Add the gelatine mixture and stir to combine. Pour the mixture over the Weet-Bix base in the pan. Arrange the nectarine and raspberries over yoghurt mixture. Place in the fridge for 2 hours or until just set.
  4. Step 4

    Cut the slice into 12 pieces to serve.

    Tip: Store the slice in an airtight container in the fridge for up to 3 days.