Low-Carb Raspberry Cantaloupe Lassi Recipe (Day 6)

This Raspberry Cantaloupe Lassi is a refreshing, low-carb drink that combines bright raspberry flavor with the mellow sweetness of cantaloupe. Cold water and full-fat yogurt create a smooth, creamy texture while the fruit adds natural brightness. It’s simple to make, light enough for a snack or dessert, and easy to adapt to taste.

Below is the full recipe and practical tips to help you make a perfect Raspberry Cantaloupe Lassi every time.

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 organic cantaloupe chunks 2–3 packets NuStevia NoCarbs Blend or another no-calorie sweetener, to taste   Directions Put the ice-cold water and frozen raspberries into a blender. Blend until smooth to create a bright raspberry liquid. Strain the blended raspberries through a fine-mesh sieve or tea strainer to remove seeds. Use the back of a spoon to press out as much juice as possible; discard the seeds. Rinse the blender jar, then add the strained raspberry liquid, yogurt, cantaloupe chunks and sweetener. Blend on medium-high speed until the mixture is smooth and frothy. Taste and adjust sweetness if needed. Serve immediately over ice cubes for a chilled, creamy lassi.

 

 

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

(Note: the nutrition facts depend on the yogurt used.)

 

 

 

 

Tips for making this Raspberry Cantaloupe Lassi

Straining the raspberry puree is optional, but removing the seeds yields a smoother, more pleasant drinking experience—especially if you prefer a silky texture. A small fine-mesh sieve or tea strainer works well; press gently with a spoon to extract every drop of flavor without forcing seeds through.

Use cold ingredients for the best froth and refreshment. If your fruits are not cold, add a few ice cubes to the blender or chill the finished lassi briefly in the fridge before serving.

If you need to prepare the lassi in advance, refrigerate it and stir well before serving. Separation can occur because of the yogurt, but gentle stirring restores the creamy consistency. For best quality and flavor, consume within 24 hours.

Yogurt choice affects texture and flavor. Full-fat Greek or Turkish yogurt makes a rich, thick lassi; lower-fat or thinner yogurts will produce a lighter drink. If you want a thinner consistency, add a little more cold water or a few ice cubes when blending.

Sweetness is a matter of preference. Start with 2 packets of a no-calorie sweetener or a small amount of your preferred sweetener and adjust to taste. Fresh raspberries can be used in place of frozen if they are well chilled; you may need to add a few ice cubes to achieve the same chill and texture.

Variation idea: For a Raspberry Vanilla Lassi, replace the cantaloupe with 1 teaspoon of pure vanilla extract and adjust sweetness to taste. Alternatively, add a handful of fresh mint leaves for a bright, herbaceous twist.

Serving suggestions: This lassi pairs nicely with light salads, grilled vegetables, or spicy dishes that benefit from a cooling, slightly sweet accompaniment. It also works well as a standalone snack or a light dessert after a meal.