Coconut raspberry semifreddo

Name: Coconut raspberry semifreddo
Prep time: 2 h 10 min
Cook time: 3 h
Total time: 5 h 10 min
Ingredients: 90g packet coconut macaroons; 1 cup frozen raspberries, partially thawed; 1 1/2 cups reduced-fat plain, thick yoghurt; 1 tbsp honey

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Prep Time: 130 minutes

Cook Time: 180 minutes

Total: 310 minutes

Servings: 4

Cost: $2.58 /serving

Author : Kim Meredith

no cook honey dessert

Ingredients

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90 grams packet coconut macaroons1 cup frozen raspberries, partially thawed1 1/2 cups reduced-fat plain, thick yoghurt1 tbsp honey

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Instructions

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Step 1

Pierce macaroon packet with a knife several times to allow air to escape. Using a rolling pin, crush packet until macaroons are in small pieces.

Step 2

Combine three-quarters of the macaroons with raspberries, yoghurt and honey in a large bowl. Spoon into a 6-cup capacity airtight container. Smooth top and sprinkle with remaining macaroons. Cover and freeze for 2 to 3 hours or until just firm (not completely frozen). Spoon into bowls and serve.