Fat-Free Strawberry Semifreddo

Fat-Free Strawberry Semifreddo

Ingredients

(makes about a dozen muffin size semifreddo or one big loaf)

14 oz / 400 gr fresh strawberries

10.5 oz / 300 gr meringues

¾ cup / 7 oz / 200 gr fat free Greek yogurt*

*For a better tasting semifreddo you can use 2% fat or, even better, plain Greek yogurt, but then it will not be fat-free.

Directions

Line a loaf tin or 12 muffin cups with kitchen foil or baking parchment paper.

Wash thoroughly and hull the strawberries.

Place them in a blender and blend until smooth. Transfer the strawberries’ puree to a mixing bowl.

Using your hands crumble the meringues. Transfer them to the bowl and mix with a spatula being careful of not overdoing it.

Stir in the Greek yogurt and mix until just combined. Divide the mixture among muffin cups or pour into the loaf tin.

Cover with cling film or kitchen foil and freeze for at least 3 hours.

To serve, remove the semifreddo from the freezer at least 15 minutes before serving.

Remove it from the muffins cups or from the tin and peel off the foil/paper.

Top with some sliced strawberries, few mint leaves or any other (healthy) topping of your choice.