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Ray and David's 'simple' semi-freddo recipe

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Ray and David's 'simple' semi-freddo

Being healthy shouldn’t stop you enjoying a delicious meal with friends, but finding a healthy dessert recipe can be tricky. In our Food Love Story, Ray and David transform their usual creamy semi-freddo into this equally tasty version by using lots of fresh raspberries and low-fat natural yogurt instead of cream.

See method
  • Serves 10
  • 30 mins to prepare, plus 6 hours freezing
  • 133 calories / serving

Ingredients

  • vegetable oil, for greasing
  • 400g raspberries
  • 4 tsp maple syrup
  • 850g low-fat natural yogurt
  • mint leaves, to decorate
  • 200g condensed milk

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Each serving contains

Energy
565kJ 133.0kcal
7%
Fat
4g
low5%
Saturates
2g
low9%
Salt
0.2g
low3%
Sugars
20g
medium22%

of the Reference intake

Carbohydrate 21.0gProtein 6.0gFibre 1.0g

Method

  1. Lightly grease a 900g (2lb) loaf tin with oil, then line with clingfilm, followed by a layer of nonstick baking paper, allowing some overhang. Put 150g (5 1/4oz) of the raspberries in a food processor and whizz until smooth, then pass through a sieve to remove the seeds. Mix in the maple syrup and add half of the remaining raspberries to the raspberry purée, crushing them slightly with a spoon. Reserve the remaining whole raspberries to decorate.
  2. Put the yogurt and the condensed milk in a bowl and mix well to combine, then pour a quarter of the mix into the base of the prepared tin. Follow with a layer of the raspberry mix, then continue with alternating layers of the yogurt and the raspberry mixes. Finish with a layer of the yogurt mix. If necessary, use the back of a spoon to smooth the top so it is as flat as possible, then carefully fold over the baking paper and clingfilm. Put in the freezer for at least 6 hours or overnight, to freeze solid.
  3. Before serving, remove the ice from the freezer and leave at room temperature for 20-30 minutes. Turn out of the tin and unwrap. To cut into pieces, heat a serrated knife under hot running water, then wipe dry and slice. You’ll need to repeat this every time you cut a slice. Serve with the remaining whole raspberries and decorate with mint leaves.
  • Little help: To line the tin with baking paper, lay a wide strip across the middle and a longer, thinner strip from top to bottom.
  • Leftovers: Not just for sweet dishes, use natural yogurt to lighten up your savoury dishes, too. Try using it instead of mayonnaise for a lighter coleslaw.