Semifreddo with Honeyed Fresh Berries

Quentin Bacon
Prep: 20 minutes; Freeze: about 4 hours.

If you can't find Meyer lemons, regular lemons work just as well.

Yield:

Makes 10 servings (serving size: 1 slice)

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 221
Fat 7 g
Satfat 4 g
Monofat 1 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 42 g
Fiber 1 g
Cholesterol 35 mg
Iron 0.0 mg
Sodium 49 mg
Calcium 79 mg

Ingredients

3 cups vanilla light ice cream, softened
1 tablespoon finely grated Meyer lemon zest
1/3 cup fresh Meyer lemon juice
1 (8-ounce) container frozen light whipped cream topping, thawed
1/2 cup coarse amaretti cookie crumbs (about 24 cookies)
2 cups fresh mixed berries
2 tablespoons honey

Preparation

1. Line an 8 1/2- x 4-inch loaf pan with plastic wrap, leaving plenty of extra wrap on the ends. Set aside.

2. Stir together first 3 ingredients in a bowl. Gently fold in whipped cream topping until well-combined.

3. Spread the mixture into a prepared pan. Sprinkle evenly with cookie crumbs; fold over plastic wrap to cover. Freeze mixture at least 4 hours or until firm.

4. Toss berries with honey about 15 minutes before serving; let stand.

5. Lift semifreddo from pan with plastic wrap, and transfer crumb side down to a cutting board. Use a serrated knife (dipped in hot water and wiped dry) to cut loaf into slices. Serve topped with the mixed berries.

Note:

Lori Powell,

July 2010