Recipes

Berry and Pistachio Semifreddo

Using Strawberry & Vanilla Bean Creamy Frozen Yoghurt

  • Serves 6

Ingredients
  • ¾ cup frozen raspberries
  • 1 tablespoon icing sugar, sifted
  • 1/2 cup pistachios, toasted and chopped
  • 18 Weis Strawberry & Vanilla Bean Creamy Frozen Yoghurt bars
  • 250g fresh raspberries to serve
Method

Line all sides of a 1 litre capacity, 9cm x 19cm loaf tin with non stick baking paper. Toss the frozen raspberries and icing sugar together, and set aside for 5 minutes or until the icing sugar has dissolved. In a large bowl, gently and quickly, fold together the raspberries, 1/3 cup of the pistachios and Weis Strawberry & Vanilla Bean Creamy Frozen Yoghurt bars. Spoon into the prepared tin, and smooth the top with the back of a spoon. Freeze for 3-4 hours, or overnight, until completely set. Remove from tin, running a little warm water over the sides of the tin if it's a little difficult to remove. Serve with fresh raspberries, remaining pistachios and a dusting of icing sugar.

Featured Product

Strawberry & Vanilla Bean

Luscious strawberries alongside creamy frozen yoghurt

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