Berry Pistachio Semifreddo
Servings
6servings
Servings
6servings
Ingredients
  • 2cups 1/2 vanilla yoghurt e.g. Jalna or 5AM600 g
  • 2cups mixed berriesfresh or frozen, 300 g
  • 2/3cup chopped pistachiosunsalted (80 g)
Instructions
  1. Grease a 6cm deep, 19cm x 9cm (small) loaf tin and line with baking paper, allow an overhang on both sides of tin.
  2. In a bowl gently fold all ingredients together.
  3. Pour mixture into prepared tin, cover with excess baking paper and a layer of foil and freeze overnight or until firm.
  4. When ready to serve, stand at room temperature for 5 minutes then turn out onto a plate and slice into 6 pieces.
  5. Top with extra berries if you like and serve. 1 piece is 1 serve.
  6. You could also freeze this in individual portions e.g. in silicon muffin moulds
  7. Keeps in the freezer for up to 1 month.
Recipe Notes

154 Calories

Requires Overnight Preparation.

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Berry Pistachio Semifreddo
Cool And Creamy Berry Pistachio Semifreddo.jpg
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Course Desserts
Cuisine Italian
Servings
servings
Ingredients
  • 2 cups 1/2 vanilla yoghurt e.g. Jalna or 5AM 600 g
  • 2 cups mixed berries fresh or frozen, 300 g
  • 2/3 cup chopped pistachios unsalted (80 g)
Course Desserts
Cuisine Italian
Servings
servings
Ingredients
  • 2 cups 1/2 vanilla yoghurt e.g. Jalna or 5AM 600 g
  • 2 cups mixed berries fresh or frozen, 300 g
  • 2/3 cup chopped pistachios unsalted (80 g)
Cool And Creamy Berry Pistachio Semifreddo.jpg
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grease a 6cm deep, 19cm x 9cm (small) loaf tin and line with baking paper, allow an overhang on both sides of tin.
  2. In a bowl gently fold all ingredients together.
  3. Pour mixture into prepared tin, cover with excess baking paper and a layer of foil and freeze overnight or until firm.
  4. When ready to serve, stand at room temperature for 5 minutes then turn out onto a plate and slice into 6 pieces.
  5. Top with extra berries if you like and serve. 1 piece is 1 serve.
  6. You could also freeze this in individual portions e.g. in silicon muffin moulds
  7. Keeps in the freezer for up to 1 month.
Recipe Notes

154 Calories

Requires Overnight Preparation.

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Votes: 0
Rating: 0
You:
Rate this recipe!