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Rhonda McCoy Grady
Semifreddo with yogurt
Italian yogurt mascarpone ice cream with strawberries and thick juice.
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Ingredients
Directions
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Mix the mascarpone and yogurt with a hand mixer and stir in the icing sugar.
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Break the long fingers into pieces, mix them with a spoon through the mixture and scoop them into the dish.
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Stir the thick juice and the strawberry sauce with a gentle, swirling movement through the mascarpone mixture, creating a marbled effect.
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Cover with cling film and put in the freezer for at least 3 hours.
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Remove the semifreddo from the freezer. Wash the strawberries and mix them with the lemon juice and the icing sugar.
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Leave everything for 10 minutes. Season the strawberries regularly. Serve the ice cream with the strawberries.
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Nutrition
630Calories
Sodium5% DV125mg
Fat60% DV39g
Protein22% DV11g
Carbs19% DV58g
Fiber4% DV1g
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