CREAMY STRAWBERRY SEMIFREDDO
A fast and easy no-bake dessert, Creamy Strawberry Semifreddo. Made with greek yogurt, cream and strawberries. A Perfect summertime recipe.
Provided by Rosemary Molloy
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
Nutrition Facts : Calories 293 kcal, Carbohydrate 21 g, Protein 3 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 29 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
STRAWBERRY & ELDERFLOWER SEMIFREDDO
Finish your summer menu with the perfect al fresco pudding - this semifreddo is incredibly easy to make but looks so impressive
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Line a 1-litre loaf tin with cling film. Cook 300g of the strawberries with the 50g sugar and 4 tbsp of the elderflower cordial for 8-10 mins in a small pan over a medium heat until the strawberries have released some of their liquid and it has reduced a little. Leave to cool.
- Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries through the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, then gently even out with the back of a spoon. Cover with cling film and freeze for at least 5 hrs or overnight. Will keep frozen for up to one month.
- To serve, remove from the freezer, turn out onto a serving plate, peel off the cling film and defrost for 20 mins. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over the 2 tbsp sugar, if using, and pile these on the semifreddo.
Nutrition Facts : Calories 313 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE
Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 semifreddi (8 slices each).
Number Of Ingredients 16
Steps:
- Line two 8x4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes. Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled., Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon., Remove from the heat and whisk in gelatin mixture and lime zest until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture., For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint. Brush pound cake slices with remaining dark rum. Spread cream cheese mixture over eight cake slices; top with remaining slices., In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm., To serve, unmold dessert, using ends of plastic wrap to lift from pan. Remove plastic. Cut into slices.
Nutrition Facts :
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