Summer Berry Semifreddo
Source: Spice it up! Summer 2013

  • Serves 8
  • Preparation Time: 30 minutes

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Ingredients

Adjust Servings:
1 cup fresh strawberries
1 cup fresh blackberries
2 tablespoons water
1/4 cup white sugar (to lower the carbohydrate content you can use a sugar substitute such as Splenda®.)
1/4 cup pasteurized egg whites
1/4 cup white sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup Cool Whip©

Nutrient Analysis

PER SERVING:

1/8 of recipe


RENAL EXCHANGE:

1 Fruit

If you are diabetic, it counts as 1 carb choice


Calories
104Kcal
Protein
1g
Carbohydrates
19g
Fibre
1.5g
Total Fat
3g
Saturated Fat
2g
Cholesterol
0mg
Sodium
18mg
Potassium
76mg
Phosphorus
11mg

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Try this recipe with other types of fresh berries!

Notes:
You can also freeze the semifreddo in one single container, e.g. a square pan or a muffin pan.

To make removal easy after freezing, line the pan or muffin compartments with plastic wrap before adding the semifreddo mixture. Always cover with plastic wrap before freezing.

This dessert can be made a day or two ahead of serving.

Freezing time: 4 hours


Summer Berry Semifreddo:
Downloadable/printer-friendly version


Ingredients

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Preparation

1
Done

Combine the berries and water with the sugar in a saucepan and bring to a boil. Simmer until the berries soften (5-10 minutes).

2
Done

Allow berry mixture to cool and blend thoroughly. Pass berries through a fine strainer to remove the seeds.

3
Done

In a separate bowl, whip egg whites until frothy. Slowly add the sugar and whisk until soft peaks form.

4
Done

Add lemon juice and vanilla to the berry mixture. Fold in the Cool Whip® and beaten egg whites with a spoon.

5
Done

Transfer into dessert dishes of your choice. Cover with plastic wrap and freeze for at least 4 hours.

6
Done

Garnish with fresh berries and serve.

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