Dessert Summer meals Sweet Breakfasts

Raspberry Semifreddo

This delicious raspberry semifreddo is the perfect Summer dessert or even breakfast… go on! Melbourne has started to do that thing where it gets really hot for days on end so this dessert (and an ice cold Vodka Lime Soda) was my only saving grace this weekend.

raspberry semifreddo  

For those who were unsure of what a semifreddo is, it’s a light semi-frozen Italian dessert that has the texture of frozen mousse. It’s incredibly tasty. This particular recipe is a healthy option for those who can’t steer away from dessert. I delved slightly a lot from the traditional Italian way of making a semifreddo by using Greek Yoghurt and frozen raspberries and none of the traditional semifreddo ingredients, oops. 

raspberry semifreddo 

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Oh well that is what cooking is all about right?

It’s delicious anyway and super healthy so you can get away with having more, which is always good. To serve, decorate with some shredded coconut and fresh berries for one pretty dessert.

What’s your go to summer dessert?

Bec x

Raspberry Semifreddo
Serves 2
A tasty simple raspberry semifreddo made with coconut cream, raspberries and yoghurt.
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Ingredients
  1. 1/2 cup coconut cream (left in the fridge overnight so the cream separates form water)
  2. 1/2 cup greek yoghurt
  3. 1/2 cup frozen/fresh raspberries
  4. 1 teaspoon of rice malt syrup/maple syrup
  5. shredded coconut and fresh berries for topping
Instructions
  1. In a food processor or blender, combine the solidified coconut cream, greek yoghurt, rice malt syrup and frozen raspberries and pulse until combined.
  2. Remove and place in a freezer safe bowl. Rest in the freezer for 30-45 minutes, remove, scoop, garnish and serve! So simple.
Notes
  1. The semifreddo can hold in the freezer but remove for 15 minutes to soften before serving.
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4 Comments

  • Reply Lisa @ Chocolate Meets Strawberry January 5, 2016 at 10:05 am

    Wow, this looks fantastic Bec! I love that it is healthier and naturally sweetened with RMS – my go-to sweetener as well. It reminds me of an easy dessert I used to make when I was a teenager during summer, which had a very similar texture to this based on what I can see in your photos. It was essentially just 1 part vanilla ice cream and 1 part frozen raspberries mixed up in the blender and it was so yummy! Having said that, I would definitely go for your version nowadays – much healthier and lighter, but so tasty!

  • Reply Claudia @ The Brick Kitchen December 18, 2015 at 1:14 pm

    Oooh I think I need to make this asap – I love the healthy twist of using coconut cream and yogurt, and that raspberry flavour. Very glad I have escaped Melbourne summer heat for the uni holidays – lovely to be back in Auckland with the highs of 27° rather than 40°!! <3

  • Reply Lauren @ Create Bake Make December 12, 2015 at 9:37 am

    A healthy dessert? I’m sold! This looks fab. Thanks for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂

  • Reply Nicole - Champagne and Chips December 6, 2015 at 7:34 pm

    This looks lovely. I am addicted to banana ice cream and this is very much in the same style. Looks gorgeous.

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