Raspberry Cantaloupe Low-Carb Lassi Recipe — Day 6 Variations

This low-carb Raspberry Cantaloupe Lassi highlights bright raspberry flavor balanced by sweet cantaloupe. Creamy full‑fat yogurt adds richness and a smooth texture, making this an easy, refreshing drink for warm days or as a light snack.

Read on for the simple recipe and a few tips to get the best result.

 

 

Raspberry Cantaloupe Lassi 2 cups (480 ml) ice-cold water 4 oz (115 g) frozen organic raspberries 7 oz (200 g) organic full‑fat Greek or Turkish yogurt 4 oz (115 g) cantaloupe chunks 2–3 packets sweetener (adjust to taste)   Directions Combine the ice‑cold water and frozen raspberries in a blender. Blend until smooth. Strain the raspberry puree through a fine sieve or tea strainer to remove seeds. Press gently with a spoon to extract the liquid. Return the strained raspberry liquid to the cleaned blender. Add the yogurt, cantaloupe chunks and sweetener, then blend until frothy and smooth. Serve immediately over ice.

 

 

Nutrition information	Protein	Fat	Net carbs	kcal
In total:	8.2 g	21.0 g	16.7 g	292 kcal
Per serving (4 servings):	2.1 g	5.3 g	4.2 g	73 kcal

(Note: nutrition values vary depending on the yogurt you use.)

 

 

 

 

Tips for making this Raspberry Cantaloupe Lassi

Straining the raspberries is optional but recommended for the smoothest texture—use a tea strainer or fine mesh sieve and press gently to recover as much liquid as possible.

If you need to store the lassi, refrigerate and use within a day. The yogurt may separate on standing; a quick stir or brief reblend restores a uniform texture.

Variation: for a Raspberry Vanilla Lassi, omit the cantaloupe and add 1 teaspoon organic vanilla extract instead.