Raspberry Macaroon Semifreddo

• 90 g coconut macaroons (store purchased)
• 1 cup raspberries (frozen okay)
• 1 12 cups low-fat Greek yogurt
• 1 tablespoon honey

1. Crush macaroons into small pieces.
2. Combine 3/4 of macaroons with raspberries, yoghurt and honey in a large bowl.
3. Spoon into 6 cup capacity airtight container.
4. Top with remaining macaroons.
5. Freeze for 2-3 hours covered.

coconut macaroons, raspberries, lowfat, honey

Taken from www.food.com/recipe/raspberry-macaroon-semifreddo-139453 (may not work)