Welcome, summer! So glad you decided to join us.
I may kick myself when we start breaking records for the longest streak of days over 40 on record
but right now I am digging this heat (although I am praying for some relief for the firefighters battling the blaze in the Adelaide Hills). Heat equals sweating. Sweating necessitates cooling. Cooling is effectively done by consuming ice-cream. Winning. I actually don’t ever buy ice-cream, mostly because I’m incapable of recognizing a suitable serving size and end up eating the entire thing in 3 days so it’s an out of sight, out of mind arrangement. But in light of the current heat wave I decided that the only thing I wanted to eat for dinner was ice-cream, so I set myself the task of creating an ice-cream that was healthy enough to be considered suitable dinner food.
Now technically this isn’t an ice-cream, it’s a semifreddo but it’s just as delicious and twice as easy.
There’s no custard base and there’s no churning, its simply mix and freeze. I went with classic
flavours partly because I wanted to keep it simple and partly because I couldn’t face a trip to the
shops, so whatever we had in the pantry/fridge was what we used. Peaches, nectarines and raspberries make it both sweet and a little bit tart, and the extra tang from using greek yoghurt instead of cream makes it lighter and fresher.
Greek yoghurt is high in protein and a good source of calcium. Raspberries are a rich source of
antioxidants and nectarines are high in vitamin C, helping to protect collagen for healthy skin as well as strengthening the immune system to help fight disease.
I’ll be making this again in a variety of different flavor combinations – the base recipe can be used
for pretty much anything so by all means reinvent the flavours with whatever is in your imagination or fridge. You could make different flavoured layers, swirl through fruit puree for a marbled effect, you could even make individual ones to serve as a dinner party dessert! I’m already dreaming up new combos that I can’t wait to try…looks like I might just be able to make it through summer after all.
Peach and Raspberry Semifreddo
500g peaches (or other stonefruit – I actually used half peach and half nectarine)
2 tbsp honey or maple syrup
300g greek yoghurt
100g raspberries, plus extra to serve
1) Peel the peaches (this isn’t completely necessary but only takes a few minutes and gives a smoother final product) and puree in a food processor until smooth.
2) Stir in honey/syrup and yoghurt, mixing until completely combined.
3) Pour half the semifreddo into loaf tin lined with cling wrap, arrange raspberries and pour over remaining yoghurt mixture.
4) Freeze at least 6 hours or overnight, until just set.
5) Slice and serve with fresh raspberries.
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