
STRAWBERRY & CHOCOLATE SEMIFREDDO
Gluten free Vegetarian


Serving size: 130g
Serves: 6
Per serve: 470kJ | 6g protein | 7g fat | 7g carbs | 1g fibre
Ingredients
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1 cup Greek yoghurt
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1 cup thickened cream
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2 cups frozen strawberries
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1 tbsp lemon juice
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1 tsp lemon rind
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1 tsp vanilla essence
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1/4 cup toasted coconut shards
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50 g dark chocolate, finely grated
Method
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Place a 10 x 30 cm baking tin in the freezer to cool.
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In a large bowl whisk the thickened cream until stiff and creamy. Slowly incorporate the Greek yoghurt, whisking continuously until combined.
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Blend together the frozen strawberries, lemon juice, lemon rind, vanilla essence, and 1/2 cup of the yoghurt and cream mixture until a smooth paste forms.
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Whisk the strawberry mixture into the cream and yoghurt mixture until combined.
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Pour into the chilled baking tin and return to the freezer. Every 30 minutes for 2 hours remove the mixture and thoroughly whisk together to incorporate the icy particles. Following the last whisking process add in the coconut shards, chocolate, and any remaining whole strawberries. Use a knife to ripple the ingredients through the semifreddo.
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Return to the freezer for 1 hour before consuming. Leave to sit at room temperature to thaw for 10 minutes before serving.