Peach melba semi fredo

Serves: 8

Time to make: 30 mins , plus 5 hrs freezing

Ingredients

410g can peaches, drained to make 1 cup purée; or use fresh peach pulp
1 cup raspberries to make ½ cup raspberry purée
300ml lite cream
150ml natural unsweetened yoghurt
½ cup castor sugar
2 egg whites, beaten to soft peaks

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Instructions

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1 Process the peaches to a purée and set aside. Then repeat with the raspberries: if using frozen berries, defrost them before processing. Press the raspberry purée through a sieve to remove the seeds.

2 Whip the lite cream in a large bowl; fold in the yoghurt, castor sugar, peach purée and the beaten egg whites.

3 Lastly, drizzle in the raspberry purée and ripple it through the mixture using the blade of a knife.
Pour the mixture into a clean ice cream tub, cover with a lid and freeze.

4 Semi fredo should be softer and creamier than beaten ice cream. It’s lovely in cones, frozen in popsicle moulds, or served in bowls with fresh raspberries and a scattering of toasted almonds.

HFG tip

You can use berry yoghurt instead of natural. You may need to use less castor sugar – taste the mixture and adjust the sweetness accordingly.

Nutrition Info (per serve)

Calories 180 cal

Kilojoules 755 kJ

Protein 3.3 g

Total fat 8 g

Saturated fat 4.9 g

Carbohydrates 24 g

Sugar 24 g

Dietary fibre 0.9 g

Sodium 40 mg

Calcium 60 mg

Iron 0.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.