Lemon & Lime

Coconut, raspberry and lime semifreddo

Frozen raspberries work here too. Dipping the tin in hot water briefly will help the dessert to slide out. 65p per serving

  • 12
  • 25
  • 360
  • veggie
  • gluten free
  • 250g light soft cheese
  • 300ml coconut milk
  • 50g caster sugar
  • 5 limes, juice and zest, finely grated 250ml evaporated milk
  • 1 pack of Mrs Crimbles coconut macaroons, crumbled
  • 150g fresh raspberries
  1. Line a 900g loaf tin with clingfilm. Whisk together the light soft cheese, coconut milk, caster sugar and lime zest and juice in a large mixing bowl until all the ingredients are well combined.
  2. In another bowl, whisk the evaporated milk for 5 minutes until thick and foamy. Fold it into the lime mixture along with the raspberries and 4 of the crumbled macaroons.
  3. Spoon into the tin and freeze for a minimum of 6 hours or overnight.
  4. To serve, turn out of the tin and decorate with the remaining crumbled macaroon and lime zest.

Each serving contains: Energy 809kJ 194kcal (10%); Fat 13g (19%); Saturates 10.6g (53%); Sugars 14g (16%); Salt 0.2g (3%) of your Reference Intake. Carbohydrates per serving: 16.3g