Peach melba semi fredo
Time to make: 30 mins , plus 5 hrs freezing
(at time of publication)
Nutrition Info.(per serve)
- 410g can peaches, drained to make 1 cup purée; or use fresh peach pulp
- 1 cup raspberries to make 1/2 cup raspberry purée
- 300ml lite cream
- 150ml natural unsweetened yoghurt
- 1/2 cup castor sugar
- 2 egg whites, beaten to soft peaks
Total fat 8g
Saturated fat 4.9g
Dietary fibre 0.9g
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.
You can use berry yoghurt instead of natural. You may need to use less castor sugar – taste the mixture and adjust the sweetness accordingly.