Coconut raspberry semifreddo

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How to make Coconut raspberry semifreddo

  • Yield : 4
  • Prep Time : 2:10
  • Cook Time : 3:00
  • Total Time : 5:10

Ingredients

  • 90g packet coconut macaroons
  • 1 cup frozen raspberries, partially thawed
  • 1 1/2 cups reduced-fat plain, thick yoghurt
  • 1 tablespoon honey

Method

  • 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.

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