Raspberry and passionfruit yoghurt semifreddo with lychees
99% fat-free plain yoghurt
3 cup(s), (720g)
¼ cup(s), (60ml)
1¼ cup(s), (280g)
12 individual, coarsely torn
¼ cup(s), finely shredded
- Line four ¾-cup (185ml) capacity dariole moulds with plastic wrap, allowing wrap to hang over the sides.
- Combine yoghurt and ½ cup (75g) raspberries in a large bowl. Spoon yoghurt mixture evenly among prepared moulds. Freeze for 4 hours or until just set.
- Remove semifreddo from freezer 10 minutes before serving. Combine lychees, mint and remaining raspberries (thawed) in a medium bowl. Turn semifreddo onto serving plates and top with lychee mixture. Serve.