Yogurt Semifreddo (Simple and Quick)
An easy Italian frozen yogurt loaf layered with raspberry compote and finished with fresh berries and pistachios.
This eggless, gelatin-free semifreddo gets its structure from cold whipped cream, condensed milk, and two freezing stages. Cooking most of the fruit concentrates its flavor, while folding in the remainder keeps fresh raspberry pieces between the creamy layers.
Instructions
- 1
Beat the cold whipping cream until softly firm. If it is unsweetened, beat in the optional tablespoon of powdered sugar.
- 2
In a separate bowl, stir the cold yogurt with the sweetened condensed milk until smooth. Fold in the whipped cream gently from bottom to top with a spatula until evenly combined.
- 3
Transfer the yogurt mixture to an airtight container and freeze for about 40 minutes so it thickens enough to be spooned but does not freeze solid.
40 min
- 4
Meanwhile, put 180 g of the raspberries and 1–2 tablespoons granulated sugar in a saucepan. Cook over low heat for about 10 minutes, stirring constantly, until soft and compote-like.
10 min
- 5
Refrigerate the compote for about 10 minutes, until no longer warm. Stir in the remaining raspberries so some fruit stays whole.
10 min
- 6
Line a rigid 25 × 10 cm loaf pan with plastic wrap, or use an unlined silicone pan. Spoon in a layer of the thickened yogurt base, dot with cold compote, and repeat the layers until both mixtures are used.
- 7
Cover and freeze the layered semifreddo for at least 4 hours, until completely firm.
4 hr
- 8
Unmold onto a serving platter. Decorate with fresh raspberries and chopped pistachios if desired, leave at room temperature for about 5 minutes, then cut into slices.
5 min
Ago's Notes
- Use creamy plain yogurt or fruit yogurt, but keep it thoroughly chilled. Cold yogurt and cream give the base enough body to fold and freeze evenly.
- If the whipping cream is already sweetened, omit the optional powdered sugar. Use 1 tablespoon of granulated sugar for naturally sweet fruit or up to 2 tablespoons for tart raspberries.
- Raspberries can be replaced gram for gram with hulled strawberries, cherries, apricots, peaches, kiwi, pineapple, blackberries, blueberries, or mixed berries.
- A flexible silicone loaf pan releases the dessert easily. Line a rigid metal pan completely with plastic wrap, leaving enough overhang to lift the semifreddo out.
- The source reports 256 kcal per 100 g. Store the semifreddo covered in the freezer for up to 1 month and let it stand briefly at room temperature before slicing.
Serve the slices while their centers are still frozen but their edges have softened into a creamy texture.
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