Raspberry Semifreddo
SOURCE: Spice it up! Number 33
Ingredients
Adjust Servings:
| 1/2 cup pasteurized egg whites | |
| 1/4 teaspoon cream of tartar | |
| 1/2 cup sugar | |
| 2 cups Greek vanilla yogurt (2%) | |
| 2 teaspoons lime juice | |
| Zest of 1 lime | |
| 3/4 cup fresh raspberries | |
Garnish |
|
| 1/4 cup raspberries |
Nutrient Analysis | |||||||||||||||||||||
|
PER SERVING: | |||||||||||||||||||||
| Calories | 121 Kcal | ||||||||||||||||||||
| Protein | 9 g | ||||||||||||||||||||
| Carbohydrates | 22 g | ||||||||||||||||||||
| Fibre | 1 g | ||||||||||||||||||||
| Sugars | 20 g | ||||||||||||||||||||
| Total Fat | 1 g | ||||||||||||||||||||
| Saturated Fat | 1 g | ||||||||||||||||||||
| Cholesterol | 3 mg | ||||||||||||||||||||
| Sodium | 3 mg | ||||||||||||||||||||
| Potassium | 131 mg | ||||||||||||||||||||
| Phosphorus | 102 mg | ||||||||||||||||||||
Raspberry Semifreddo:
Downloadable/printer-friendly version
Freezing: 6 hours
Tip: Place remaining semifreddo back in the freezer for future
consumption. The sugar in this recipe can be replaced with the same amount of sugar substitute.
Ingredients
-
1/2 cup pasteurized egg whites
-
1/4 teaspoon cream of tartar
-
1/2 cup sugar
-
2 cups Greek vanilla yogurt (2%)
-
2 teaspoons lime juice
-
Zest of 1 lime
-
3/4 cup fresh raspberries
-
Garnish
-
1/4 cup raspberries
Preparation
|
1
Done
|
In a medium bowl, with an electric mixer, beat egg whites and cream of tartar at high speed, until peaks form (1 minute). |
|
2
Done
|
Gradually add the sugar while mixing. Continue mixing until the texture becomes firmer, and sugar is dissolved (5 minutes). |
|
3
Done
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In a large bowl, with a wooden spoon, combine yogurt, zest and juice of lime. Add 1/3 of egg mixture from step 2 and combine. |
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4
Done
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Add the remaining egg mixture by gently folding ingredients together with the spoon. |
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5
Done
|
Line a loaf pan with parchment paper. Pour 1/3 of the mixture into the pan and spread raspberries. Pour the remaining mixture on top and even out the top. |
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6
Done
|
Freeze for a minimum of 6 hours. |
|
7
Done
|
When ready to serve, remove the semifreddo from the pan by pulling on the parchment paper. If it cannot be removed easily, dip the bottom of the pan in warm water for a few seconds. |
|
8
Done
|
Remove the paper, cut into portions, and garnish with remaining raspberries. Let stand at room temperature for a few minutes before serving. |
