Description
My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that’s less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.
Ingredients
- 1 pound fresh strawberries
- ½ cup white sugar
- ¾ cup full-fat Greek yogurt
- lemon, zested
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon vanilla extract
- 1 teaspoon aged balsamic vinegar (Optional)
- 1 pinch salt
- 1 ¾ cups cold heavy cream
- 6 shortbread cookies
- 3 tablespoons melted butter
- 1 ½ cups diced fresh strawberries
- 2 tablespoons white sugar, or more to taste
Prep Time: 20 mins
Total Time: 4 hrs
Servings: 10