Raspberry & honey semifreddo

Name: Raspberry & honey semifreddo
Prep time: 8 h 15 min
Total time: 8 h 15 min
Ingredients: 3 eggs; 60ml (1/4 cup) honey; 520g (2 cups) low-fat vanilla yoghurt; 190g (1 1/2 cups) raspberries; 1 x 250g punnet strawberries, washed, hulled, halved; 2 tsp icing sugar mixture, sifted

3.5

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Prep Time: 495 minutes

Total: 495 minutes

Servings: 8

Cost: $1.53 /serving

Author : Chrissy Freer

summer dessert icing sugar

Ingredients

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3 eggs60 milliliters (1/4 cup) honey520 grams (2 cups) low-fat vanilla yoghurt190 grams (1 1/2 cups) raspberries1 x 250 grams punnet strawberries, washed, hulled, halved2 tsp icing sugar mixture, sifted

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Instructions

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Step 1

Use an electric beater to beat together the eggs and honey for 5 minutes or until pale and creamy. Stir in the yoghurt.

Step 2

Line the base and 2 long sides of a 1.5L (6-cup) capacity loaf pan with plastic wrap, allowing the sides to overhang. Pour in the egg mixture and fold over the plastic wrap to cover. Place in the freezer for 2 hours or until almost set.

Step 3

Use a fork to mash 125g (1 cup) raspberries in a bowl. Swirl raspberry through the semifreddo. Cover and freeze overnight.

Step 4

Transfer the semifreddo to the fridge 20 minutes before serving to soften slightly. Combine strawberries, icing sugar and remaining raspberries in a bowl. Turn semifreddo out onto a plate. Remove plastic wrap. Cut into slices and divide among serving plates. Top with the strawberry mixture to serve.