Raspberries and Strawberries ( Sweet )

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Preparation Time 15 minutes Ingredients (serves 8) 3 eggs 60ml (1/4 cup) honey 520g (2 cups) low-fat vanilla yoghurt 190g (1 1/2 cups) raspberries 1 x 250g punnet strawberries, washed, hulled, halved 2 tsp icing sugar mixture, sifted Method Use an electric beater to beat together the eggs and honey for 5 minutes or until pale and creamy. Stir in the yoghurt. Line the base and 2 long sides of a 1.5L (6-cup) capacity loaf pan with plastic wrap, allowing the sides to overhang. Pour in the egg mixture and fold over the plastic wrap to cover. Place in the freezer for 2 hours or until almost set. Use a fork to mash 125g (1 cup) raspberries in a bowl. Swirl raspberry through the semifreddo. Cover and freeze overnight. Transfer the semifreddo to the fridge 20 minutes before serving to soften slightly. Combine strawberries, icing sugar and remaining raspberries in a bowl. Turn semifreddo out onto a plate. Remove plastic wrap. Cut into slices and divide among serving plates. Top with the strawberry mixture to serve. Notes & tips You can prepare this recipe to the end of step 3 up to 1 day ahead. Continue from step 4 up to 30 minutes ahead. Source