Strawberry and chocolate semifreddo
400 g, hulled, plus extra to serve
⅓ cup(s), (75g)
1 medium, separated
1 tsp, vanilla
99% fat-free plain Greek yoghurt
150 g, (Arnotts, 16 biscuits)
Reduced fat oil spread
40 g, melted
- Lightly spray a 22cm x 12cm (top measurement) loaf tin with oil. Line base and 2 long sides with baking paper, allowing paper to overhang edges by 5cm.
- Process 350g of strawberries with 1 tablespoon of sugar in a food processor until smooth. Place ⅔ cup of puree in an airtight container in the fridge. Reserve the remaining strawberry puree. Dice leftover strawberries and set aside.
- Using electric beaters, beat the egg yolk, remaining sugar and vanilla in a medium bowl for 4 minutes or until thick and pale. Stir in the yoghurt and reserved puree until combined. Using clean beaters, beat the egg whites in a bowl until firm peaks form. Gently fold the egg whites through the yoghurt mixture, in 3 batches, until just combined. Fold through the diced strawberries. Pour into the prepared loaf tin. Cover and freeze for 4 hours or until firm.
- Process the biscuits in a food processor until mixture resembles fine breadcrumbs. With the motor running, add the canola spread until combined. Sprinkle over semifreddo, pressing down to coat. Cover and freeze for another 4 hours or until firm.
- Remove semifreddo from the freezer and set aside for 10 minutes to soften slightly. Turn onto a serving plate. Cut into slices and serve with reserved puree and extra strawberries.