Greek Yogurt Freddo

This light, yet creamy tasting Freddo made with Greek yogurt, raw honey and egg whites will change your life.


  • 4 egg whites
  • 1/3 cup raw honey, plus more for garnish
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon sea salt
  • 2 cups plain greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 3/4 cup fresh raspberries, plus more for garnish
  • 1/3 cup raw pistachios, crushed, plus more for serving


  1. Line the long sides of a 9" x 5" loaf pan with parchment paper, leaving some extra hanging over sides.
  2. Mix the greek yogurt together with the raw honey and lemon juice in a large bowl and then set aside.
  3. In a large bowl, combine the egg whites, cream of tartar, and sea salt and set over a pot of simmering water to create a double boiler (the bottom of bowl should not touch the water), stirring until mixture is warm, about 3-4 minutes.
  4. Remove the bowl from over the heat and beat on medium-high speed until stiff peeks form, about 5 to 7 minutes.
  5. Add the whipped egg white mixture into the lemon yogurt mixture and gently fold together until fully incorporated.
  6. Add 1/2 of the yogurt meringue mixture into the prepared pan.
  7. Cover with a layer of raspberries, pistachios, and lemon zest, and then add the remaining yogurt mixture over the top.
  8. Smooth the surface with a spoon, and freeze for at least 2-3 hours or until firm.
  9. Turn the loaf pan out onto a plate for serving and top with chopped pistachios, raspberries and drizzle with honey, if desired.
  10. Slice to serve.