Thank you so much for all the birthday wishes from yesterday!! It was a fun one, but not sure how today will be… 😉
I’m not normally one to make dessert from scratch, or really to make dessert at all. I love dessert, but almost always I have an italian ice, ice cream, chocolate/peanut butter/banana combo, or something that involves little more than pulling something out of the freezer or pantry. But on the drive back from the Shenandoah Valley, I was flipping through the most recent issue of Clean Eating Magazine, and I was struck by the last recipe.
The recipe was for a semifreddo, which means almost-frozen in italian. The ingredient list was so short, and it seemed easy enough, so almost immediately when I got home, I made my own version.
Berry Almond Semifreddo
Entire recipe yields 15 pts+. If divided into 5 thick slices, 3 pts+ each. Printable version here.
- 1 cup greek yogurt
- 1 egg, separated
- 1/2 cup egg whites (or 3 additional egg whites)
- 1/4 cup agave syrup
- 1 tsp almond extract
- 1/2 cup each blueberries and raspberries
- 2 tbsp sliced almonds
First, use a large bowl and combine 1 cup greek yogurt, the egg yolk, the agave syrup, and the almond extract.
Mix together until well combined, and it basically turns to the consistency of regular (non-Greek) yogurt.
In a separate bowl, place the 4 egg whites (or 1 egg white + 1/2 cup liquid egg whites).
Using an electric mixer, beat egg whites until they form stiff peaks.
(My electric mixer was $6.99 at Target if you don’t have one!) It ended up taking about 4 minutes to get the egg whites looking like this:
Now, you want to combine the two mixtures. Add about 1/3 of the egg whites to the yogurt and egg mixture.
Gently fold in, and then continue combining in about three rounds until fully combined. You don’t want to overstir so that you lose the fluffiness of the egg whites, but make sure its well mixed.
Now, add in your mix-ins.
Since I made this for the Fourth of July, I used blueberries, raspberries, and almonds, but you could do peaches and almonds like Clean Eating suggests, or any other fruit, nut, chocolate (!), or anything you can think of really.
Stir gently until combined.
Now, take a regular sized loaf pan, and line it fully with plastic wrap.
Pour in the mixture, and use a spatula to flatten the top if necessary.
Now here’s where the hard part comes in. Place it in your freezer, and wait THREE hours, until just frozen. You’ll know its done when both the top and bottom are frozen to the touch.
It’ll slide right out because of the plastic wrap.
So you can touch the bottom to make sure it’s finished. Once it’s done – slice it up and eat! Run your knife under warm water if you’re having trouble slicing it.
That size slice (1/8 of loaf pan) is only 2 pts, but it was seriously so good, we ate the ENTIRE thing between the two of us!
It was only 7 pts+ each, so it wasn’t the end of the world, but it was sooooooooooo good. I was really impressed with myself because it was the first time I’ve ever tried making something like this and it turned out great! I will definitely be making this again.
Now, I don’t know how good it would be if you froze it completely and then let it defrost a bit, so if you try that, let me know. I will probably make this again and half it if there’s just two of us, or make it for a larger crowd to eat in one go. I can’t wait to experiment with different mix ins – – just looking at this makes me want it again NOW!