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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Prep: 20 minutes; other: 8 hours and 10 minutes Ingredients:
3 cups vanilla fat-free yogurt |
3/4 cup sugar |
2 teaspoons grated fresh lemon rind |
1/2 cup fresh lemon juice |
1 (8-ounce) container frozen fat-free whipped topping, thawed |
Directions:
1. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan; set aside.
2. Combine first 4 ingredients in a large bowl; stir well. Gently fold in whipped topping. Spoon into prepared pan, and freeze at least 8 hours or until firm. Let stand at room temperature 10 minutes; unmold and remove plastic wrap. Cut into slices.
3. Note: For individual servings, place 14 jumbo aluminum muffin liners on a baking sheet. Spoon 1/2 cup semifreddo mixture into each liner. Freeze 3 hours or until firm. Store in an airtight container in freezer up to 1 month.
4. Semifreddo (say-mee-FRAYD-doh) is an Italian whipped cream that is served half-frozen so that it has a rich and creamy texture. It can be flavored with anything from vanilla to coffee.
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