Raspberry and passionfruit yoghurt semifreddo with lychees
4 hr 15 min
Bursting with fresh fruity flavour, this yoghurt take on semifreddo is even more delicious than the original!
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.
TIPS: You can use blueberries and mandarin segments instead of raspberries and lychees, and vanilla yoghurt instead of passionfruit. To prepare fresh lychees, peel off the skin and then squeeze the flesh to reveal the stone. Use the tip of a small sharp knife to push out the stone. VARIATION: Swap frozen raspberries for frozen strawberries.