The day I’m done school the weather decides to be blistering hot. Well, blistering hot compared to the rest of the year. It’s 30°C here and I know that might not seem hot in other places, but trust me, here it’s incredible.
I decided to beat the heat by making a cold dessert, and what better than the Italian dessert Semifreddo, which literally means half-cold? I was looking at Elisabeth Prueitt’s cookbook, titled Tartine All Day, and I happened upon the most gorgeous picture of chocolate Semifreddo. I was so hyped to make it until I saw the ingredients and realized I didn’t have half of them and it wasn’t as healthy I would have liked.
But the heat was killing me and I really wanted something cold, especially since we had no more ice cream, so I improvised. A quick look in the fridge told me I had Greek yogurt and in the freezer I had frozen blueberries and grapes. The rest just automatically followed. This is the most amazingly refreshing dessert that’s sweet and tangy with bursts of frozen raspberries in the middle surrounded with deliciously flavoured frozen Greek yogurt.
Taking these pictures had me sweating buckets because I had to run upstairs to prepare the shot, then run downstairs and grab the dessert from the freezer. The marble slab I put it on was at room temperature, so of course it started melting and I had to pop it back in the freezer. When I finally got the pictures done, I still had to do the individual servings, and of course it started melting, which had me running up and down trying to beat the clock and hope it wouldn’t become a purple puddle by the time I pressed the shutter button.
Just some more pictures 🙂
Greek Yogurt Healthy-Freddo with Berries
Semifreddo but without all the guilt! Creamy Greek yogurt mixed with sweet berries, grapes and bananas make up for this delicious cool treat.
1 cup Greek yogurt
1/2 cup frozen blueberries
2/3 cup frozen grapes
1/4 cup raspberries
Decoration: A handful of strawberries, raspberries and shredded coconut
- In a blender (capable of blending ice), blend together the Greek yogurt, frozen blueberries and grapes, and a banana. Mix in the 1/4 cup raspberries. Pour the mixture into a 9 x 5 inch loaf pan lined with plastic wrap and freeze for at least 4 hours or until solid.
- To serve, either use an ice cream scoop or invert healthy-freddo onto a cold plate (or else the dessert with melt too quickly) and cut into slices. Decorate with strawberries, raspberries and shredded coconut. Eat straight away or keep in freezer for up to 3 days.