Gluten free      Vegetarian

Serving size: 130g

Serves: 6

Per serve: 470kJ | 6g protein | 7g fat | 7g carbs | 1g fibre


  • 1 cup Greek yoghurt

  • 1 cup thickened cream

  • 2 cups frozen strawberries

  • 1 tbsp lemon juice

  • 1 tsp lemon rind

  • 1 tsp vanilla essence

  • 1/4 cup toasted coconut shards

  • 50 g dark chocolate, finely grated










  1. Place a 10 x 30 cm baking tin in the freezer to cool.

  2. In a large bowl whisk the thickened cream until stiff and creamy. Slowly incorporate the Greek yoghurt, whisking continuously until combined. 

  3. Blend together the frozen strawberries, lemon juice, lemon rind, vanilla essence, and 1/2 cup of the yoghurt and cream mixture until a smooth paste forms.

  4. Whisk the strawberry mixture into the cream and yoghurt mixture until combined.

  5. Pour into the chilled baking tin and return to the freezer. Every 30 minutes for 2 hours remove the mixture and thoroughly whisk together to incorporate the icy particles. Following the last whisking process add in the coconut shards, chocolate, and any remaining whole strawberries. Use a knife to ripple the ingredients through the semifreddo.

  6. Return to the freezer for 1 hour before consuming. Leave to sit at room temperature to thaw for 10 minutes before serving.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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