Peach melba semi fredo

Author: Sophie Gray - Food Writer, Author

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Serves: 8

Time to make: 30 mins , plus 5 hrs freezing

Ingredients

More weights & measures

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 180cal

Kilojoules 755kJ

Protein 3.3g

Total fat 8g

–Saturated fat 4.9g

Carbohydrates 24g

–Sugars 24g

Dietary fibre 0.9g

Sodium 40mg

Calcium 60mg

Iron 0.3mg

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.

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