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Italian Lemon Semifreddo

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By Pillsbury Kitchens
Updated Mar 4, 2005
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Introduce your taste buds to a classic Italian dessert with a twist.

Italian Lemon Semifreddo

  • Prep Time 15 min
  • Total 5 hr 15 min
  • Ingredients 4
  • Servings 12
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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

Instructions

  • Step 
    1
    Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
  • Step 
    2
    Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
  • Step 
    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.
  • Step 
    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

310 Calories
12g Total Fat
2g Protein
49g Total Carbohydrate
39g Sugars

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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