Yoghurt & Lemon Semifreddo
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
3 egg whites 110g (1/2 cup) caster sugar 1 tbs lemon juice 250g (1 cup) thickened cream 280g (1 cup) Greek-style yoghurt 1/4 tsp ground cardamom 125g pistachios, plus extra, to serve 1 lemon, zested 4 wide sponge biscuits (Savoiardi), chopped
Line a 24cm spring form pan with baking paper. Using an electric mixer, whisk egg whites, sugar and juice on high speed for 6 minutes or until thick and glossy.
In a large, clean bowl, whisk cream, yoghurt and cardamom to soft peaks.
Spoon over meringue, scatter with pistachios, zest and biscuits, and, using a large metal spoon, fold gently until combined.
Spoon into pan, level, then freeze for 4 hours or until frozen.
Serving Size: 23 cm spring form pan about 8 - 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ROZOZ68.
In a large, clean bowl, whisk cream, yoghurt and cardamom to soft peaks.
Spoon over meringue, scatter with pistachios, zest and biscuits, and, using a large metal spoon, fold gently until combined.
Spoon into pan, level, then freeze for 4 hours or until frozen.
Serving Size: 23 cm spring form pan about 8 - 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ROZOZ68.
Nutritional Info Amount Per Serving
- Calories: 103.5
- Total Fat: 3.0 g
- Cholesterol: 2.5 mg
- Sodium: 75.1 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.3 g
- Protein: 5.9 g
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