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Raspberry & Honey Semifreddo

septiembre 16, 2022

This delicious semifreddo is lower in fat, so you can indulge without the guilt this Christmas.


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


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.