Italian Lemon Semifreddo

Introduce your taste buds to a classic Italian dessert with a twist.

  • prep time 15 min
  • total time 5 hr 15 min
  • ingredients 4
  • servings 12

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
  • 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
    12%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    135mg
    135%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    1g
    1%
      Sugars
    39g
    39%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    8%;
    Calcium
    2%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 3 Fruit; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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