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Italian Lemon Semifreddo

Italian Lemon Semifreddo
  • Prep 15 min
  • Total 5 hr 15 min
  • Ingredients 4
  • Servings 12
Introduce your taste buds to a classic Italian dessert with a twist.
Updated March 4, 2005

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.

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
310
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
8g
40%
Cholesterol
25mg
8%
Sodium
135mg
6%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
39g
Protein
2g
% 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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