Berry Yogurt Cloud
Looking for a quick and refreshing dessert? Berry Yogurt Cloud combines fresh or frozen berries, plain yogurt, a touch of gelatin, and birch sugar to create a light, airy mousse that's naturally sweetened and wonderfully easy to make. This versatile berry yogurt dessert works beautifully with sheep yogurt or any plain yogurt and makes a delightful way to enjoy locally grown berries throughout the year. If you are watching your sugar intake, birch sugar is an excellent low‑glycemic substitute that makes the dessert even healthier.
Sheep yogurt, a Mediterranean staple, is gentler for many who tolerate cow milk poorly—about 70% experience some intolerance. Its A2-like proteins and smaller fat globules aid digestion. Rich in short- and medium-chain triglycerides, it provides quick energy with less digestive strain. Long set-style fermentation by live cultures converts much lactose to lactic acid, boosting probiotics that support digestion, nutrient absorption, immunity, and weight balance. For those sensitive to cow milk but wanting dairy’s benefits, sheep yogurt is an excellent alternative. Ovino Farm & Dairy, Canada’s largest dairy sheep farm, is located at 7323 25 Sideroad, Acton, Ontario.
My favorite spot to visit in Ontario is Marcy’s Berries, where they cultivate 12 different varieties of strawberries to ensure an extended picking season that lasts from mid-June through to late July, weather permitting. Strawberries are delightful eaten fresh, bursting with juice and aroma, but they also shine when transformed into homemade jam or folded into baking recipes like muffins and tarts. They freeze beautifully too, preserving their flavor and color for use throughout the year. 🍓🫐
Berry Yogurt Cloud Recipe
By Zosia Culinary Adventures | Date: June 11, 2026
Preparation Time: 15 minutes
Yield: 6 servings
Ingredients
1 ½ cups Marcy’s Berries Farm strawberries or/and blueberries, fresh or frozen
1 ¼ cups Ovino sheep plain yogurt (or your favorite plain yogurt)
2–3 tablespoons birch sugar (xylitol), to taste
1 envelope of unflavoured gelatin or 7 g or 2 ½ tsp
¼ cup (60 ml) cold water, for gelatine
¼ cup (60 ml) boiling water, for gelatine
Fresh berries and mint leaves, for garnish (optional)
Instructions
Sprinkle the gelatin over the ¼ cup cold water in a small bowl. Let stand for 5 minutes to bloom.
Gradually add ¼ cup boiling water and sugar and stir constantly until gelatine and sugar are completely dissolved - about 1-2 minutes.
Blend the berries until smooth. If desired, strain the purée through a fine sieve to remove seeds. I prefer to keep the seeds.
Whisk the dissolved gelatin into the berry mixture. Stir in the yogurt until smooth and evenly combined.
Divide among six small glasses or champagne coupes. Chill 2–4 hours until softly set with a gentle wobble.
Garnish with fresh berries and mint leaves or whipped cream, if desired. Serve chilled.
Notes:
Frozen berries work wonderfully and make this a year-round dessert.
Sheep yogurt adds a rich, creamy texture, but Greek yogurt or plain yogurt can also be used.
Adjust the amount of birch sugar according to the sweetness of your berries.
Using maple syrup or dandelion honey makes a wonderful substitute for sweetness, though it’s important to note that both tend to have a higher glycemic index.
