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 from Health

Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 42g
  • Fiber: 1g
  • Cholesterol: 35mg
  • Iron: 0.0mg
  • Sodium: 49mg
  • Calcium: 79mg


  • 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


  1. 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. 2. Stir together first 3 ingredients in a bowl. Gently fold in whipped cream topping until well-combined.
  3. 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. 4. Toss berries with honey about 15 minutes before serving; let stand.
  5. 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.
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