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Coconut raspberry semifreddo
Coconut raspberry semifreddo
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Prep Time:
130 minutes
Cook Time:
180 minutes
Total Time:
310 minutes
Quick and budget-friendly frozen treat using minimal ingredients.
Ingredients:
  • 90g packet coconut macaroons
  • 250.00 ml frozen raspberries, partially thawed
  • 375.00 ml reduced-fat plain, thick yoghurt
  • 28.60 gm honey
Instructions:
  • Poke holes in the macaroon packet with a knife to release air, then crush the packet with a rolling pin until the macaroons are finely crushed.
  • In a large bowl, mix most of the macaroons with raspberries, yogurt, and honey. Transfer the mixture to a 6-cup airtight container, top with the rest of the macaroons. Freeze for 2 to 3 hours until just firm. Serve in bowls when ready.

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