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Italian Lemon Semifreddo

(9)
  0 reviews
  • 15 min prep time
  • 5 hr 15 min total time
  • 4 ingredients
  • 12 servings
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Introduce your taste buds to a classic Italian dessert with a twist.

Ingredients

1
(15.75-oz.) can lemon pie filling
1
cup whipping cream, whipped
1
pint lemon sorbet, softened
1
(13 3/4-oz.) pkg. soft coconut macaroons, coarsely crumbled

Steps

  • 1 Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
  • 2 Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
  • 3 Pour mixture into 13x9-inch (3-quart) baking dish. Top with reserved macaroon crumbs. Cover tightly with foil. Freeze at least 4 hours or overnight until firm.
  • 4 Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer.
  • 1 Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
  • 2 Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
  • 3 Pour mixture into 13x9-inch (3-quart) baking dish. Top with reserved macaroon crumbs. Cover tightly with foil. Freeze at least 4 hours or overnight until firm.
  • 4 Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
310
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
8g
40%
Cholesterol
25mg
8%
Sodium
135mg
6%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
39g
39%
Protein
2g
2%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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