Strawberry semifreddo

30 minutes + cooling

Strawberry Syrup 560ml
Strawberry Syrup 560ml


  • 100 ml Strawberry Syrup 
  • 500 g semi-whipped cream 
  • 250 g low-fat yoghurt 
  • 50 g icing sugar 
  • 100 g strawberries to garnish 


Mix the Strawberry Syrup with the yoghurt and sugar. Semi-whip the cream and fold it into the yoghurt mixture.  

Pour in a small amount of Strawberry Syrup at the end, without incorporating it completely, so that you create a “rippled” effect. 

Line a pound cake tin with cling film and cover with very thin strawberry slices, ensuring that they are securely in place. 

Pour the mixture into the tin and freeze for 5-6 hours. 

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