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Heather Olson
Semifreddo with raspberries
Semifreddo of Greek yogurt, whipped cream, white chocolate and raspberries
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Ingredients
Directions
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Grate the chocolate coarsely. In a bowl, beat the whipped cream with the sugar. Spat gently through the yogurt.
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Scoop the chocolate and ⅔ of the raspberries through. Line the bowls with a large sheet of cling film so that the foil hangs over the edge.
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Spread the raspberry yoghurt mixture over the bowls and put them in the freezer for 2 hours.
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Carefully lift the foil from the bowls and turn the portions each onto a plate. Remove the foil.
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Garnish with the remaining raspberries and serve immediately.
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Nutrition
505Calories
Sodium0% DV1.450mg
Fat57% DV37g
Protein14% DV7g
Carbs12% DV36g
Fiber32% DV8g
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