The yogurt and blueberry semifreddo is a fresh and delicious spoon dessert, perfect for yogurt and fruit lovers. It’s perfect as a summer meal ender, but it’s also a tasty snack.
No special equipment is needed, you will only need a silicone pudding mold. On this occasion, I used the beautiful mold from Pavonidea, Bombée. It is perfect for this type of preparation, the desserts come out perfectly, and the design is splendid. I made a great impression!
You can also prepare the yogurt and blueberry semifreddo in convenient single portions, which will be perfect for a snack.
With berries, you can make many delicious recipes, here are a few:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 6 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 289.13 (Kcal)
- Carbohydrates 37.81 (g) of which sugars 35.63 (g)
- Proteins 5.52 (g)
- Fat 13.85 (g) of which saturated 0.83 (g)of which unsaturated 0.47 (g)
- Fibers 1.06 (g)
- Sodium 61.63 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the yogurt and blueberry semifreddo
- 2 cups plain natural yogurt
- 0.85 cup fresh liquid cream
- 2/3 cup sugar
- 9.5 oz blueberries
- to taste meringues
Preparation of the yogurt and blueberry semifreddo
Cook 7 oz of blueberries, saving the remaining 2.5 oz for decoration, with half of the sugar and a few tablespoons of water. When the blueberries are tender, pass them through a fine sieve, pressing them with a spoon to extract all the pulp. Set aside a couple of tablespoons for the final decoration.
Prepare three bowls. Weigh the blueberry puree, in my case I obtained 10.5 oz in total. I put 5.25 oz in the first bowl, 3.5 oz in the second, and the remaining puree in the third bowl. Divide the yogurt among the three bowls. Whip the fresh cream and also divide it into three parts. Pour them into the bowls and mix carefully and gently. You will have three bowls with three color gradients.
Take the silicone mold and pour in the lightest blueberry cream. Place in the freezer for ten minutes. Take the mold again and pour in the medium blueberry cream and place the mold back in the freezer. After ten minutes, take the mold and pour in the darkest cream. Level well and place in the freezer to set for at least four hours. When serving, remove the yogurt and blueberry semifreddo from the freezer ten minutes before bringing it to the table. Decorate with the puree, blueberries, and meringues set aside.
This dessert is perfect for the summer period, but are you out of ideas for preparing some heatwave dishes? Check out my collection of Cold Pasta.
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