These Raspberry Baked Doughnuts are made with yogurt-like sweet fruit dessert in mini ring moulds and lighter than fried doughnuts.
Updated 2026 · Originally commissioned by Ski Sensations
Baking with yogurt and dairy products is one of my favourite ways to whip up an easy sponge so when the folks behind new dairy dessert Ski Sensations set up an exclusive blogger challenge I knew exactly what to make.
Ski in my mind is synonymous with skiing – the brand has been around for 50 years and whilst I’m not quite that old I do remember this retro advert for ski with strapline “as recommended by the Ski instructor” – which since my father was indeed a ski instructor I found this highly amusing as a child.
I’m pleased to say the packaging is still that iconic blue – sadly the milk churn shaped pots seem to have been ditched in around 1979, so maybe we should start a campaign to bring those back right now.
It’s important to make the distinction that Ski Sensation is not yogurt. Rather it’s an indulgent fruit dairy dessert you’ll find it in the section with grown up puds in pots rather than amongst the cartoon cartons aimed at kiddies. That said, it behaves similarly with yogurt in baking so you could try using it in any sweet recipes featuring yogurt for a similar effect.
Hiding in the cupboards was my new silicone doughnut mould. This recipe involves none of that creaming fat and sugar faff here – simply spoon the batter into the moulds and bake. Similar to muffins, the quickest whisk of the ingredients, and you’re virtually good to go.
Another recipe rustling rival will be my friend Michelle, Utterly Scrummy; with two other bloggers, we produced recipes using Ski Sensations to be featured on the brand’s social media.
Raspberry Baked Doughnuts
Equipment
- Silicone donut ring mould
- Cake release baking spray (optional)
Ingredients
- 70 g fruit yogurt I used pot of Ski Sensations strawberries & cream flavour dessert
- 1 egg large
- 125 g caster sugar
- 45 ml sunflower oil
- 110 g self raising flour
- 50 g raspberries
Instructions
- Preheat the oven to 180c / Gas mark 4.
- Place the Ski Sensations dessert, egg, caster sugar, flour and oil in a medium size mixing bowl.
- Gently beat the ingredients together until just blended and smooth.
- Spray the mould with cake release spray if using. Decant the batter into the mould using two teaspoons.
- Bake the donuts for 15 minutes until golden and springy to the touch.
- Allow the donuts to cool for a few minutes in the moulds then gently pop them out and transfer to a wire rack to cool completely.
- When ready to serve, pop a raspberry into each hole.
See also my post with iced ring doughnuts.
A very pretty looking set of doughnuts, if that is the collective noun for doughnuts, or maybe that should be a sticky of doughnuts! I remember Ski yoghurt from my childhood days, mum and dad thought they were very Avant Garde for buying such a new and exotic product and we used to have yogurt for dessert, what a shame they ditched the old style pots though.
Yes I also remember the ski ads, they have been around forever have Ski! Good luck with your delicious berry doughnuts in the competition 🙂
Oh Ski yogurts, I’d forgotten all about them. But I was brought up on them, the old iconic kind and used to love being allowed to choose my own flavours. Your doughnuts look so cute, if I had some moulds I would be getting out the bowl and whisk right now.