Raspberry and passionfruit yoghurt semifreddo with lychees
0
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Bursting with fresh fruity flavour, this yoghurt take on semifreddo is even more delicious than the original!
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
3 cup(s), (720g)
Passionfruit(s)
¼ cup(s), (60ml)
Frozen raspberries
1¼ cup(s), (280g)
Lychee(s)
12 individual, coarsely torn
Fresh mint
¼ cup(s), finely shredded
Instructions
1
Line four ¾-cup (185ml) capacity dariole moulds with plastic wrap, allowing wrap to hang over the sides.
2
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.
3
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.
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