Blackberry Semifreddo Bars

Recipe

Dessert
Blackberry Semifreddo Bars

Primary Media

User Rating

3 out of 5 stars
Rate it:
4 ratings

Recipe Data

9
Servings
40min
Prep
2hr10min
Total

Recipe Wellness Badges

Author

Save Options

Description

Unlike other semifreddos, this berry-infused dessert has a no-bake crust that get its sweetness from dates. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 9
QuantityIngredientAdd
1 ½ c.organic rolled oats
1 c.unsweetened shredded coconut
½ c.slivered almonds
tsp.kosher salt
¾ c.dates, pitted
1 tbsp.plus 1 tsp. Hy-Vee vanilla extract, divided
4 tbsp.Hy-Vee coconut oil
¼ c.water
4pasteurized large egg whites, at room temperature
¼ c.Hy-Vee granulated sugar
4 c.Hy-Vee plain Greek yogurt, divided
1vanilla bean, halved and scraped
8 oz.fresh blackberries
3 tbsp.Hy-Vee honey
1 tbsp.lemon juice

Things To Grab

  • 8x8-inch baking pan
  • Parchment paper
  • Food processor
  • Stand mixer

Directions

  1. Line an 8x8-inch baking pan with parchment paper; let some parchment hang over the edges. Set aside.

  2. Combine oats, coconut, almonds and salt in a food processor. Pulse 30 seconds.

  3. Add dates, 1 tsp vanilla extract, and coconut oil. Add the water 1 tbsp at a time until dough forms.

  4. Press crust into prepared pan and freeze 30 minutes.

  5. Whip egg whites with a handheld mixer or a stand mixer using a whip attachment on medium-high until soft peaks form. Gradually add sugar and beat on high until stiff peaks form. Set aside.

    Hyvee Culinary Expert Tip
    You can also choose to use a hand mixer if you do not have a stand mixer readily available.
    Hy-Vee Test Kitchen
  6. Divide Greek yogurt in half, place into two bowls. Add scraped vanilla seeds and 1 tbsp vanilla extract to one bowl and gently fold in half of the egg white mixture. Smooth over prepared crust and freeze 1 hour. Meanwhile, blend blackberries, honey and lemon juice in a food processor; strain through a wire-mesh strainer to remove seeds. Mix blackberry puree into remaining 2 cups Greek yogurt until smooth. Gently fold in remaining egg white mixture and smooth over vanilla layer. Freeze for 4 hours or until smooth.

  7. Submerge the bottom of pan in hot water for 2 minutes to loosen sides and bottom of semifreddo before cutting and serving.

Nutrition facts

Servings

380 Calories per serving
1 bar

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 0mg
  • Sodium: 85mg
  • Total Carbohydrates: 44g
  • Protein: 16g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 20%

Recipe Source:

Balance July 2017