Line an 8x8-inch baking pan with parchment paper; let some parchment hang over the edges. Set aside.
Servings and Ingredients
|1 ½ c. organic rolled oats|
|1 c. unsweetened shredded coconut|
|½ c. slivered almonds|
|⅛ 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|
|4 pasteurized large egg whites, at room temperature|
|¼ c. Hy-Vee granulated sugar|
|4 c. Hy-Vee plain Greek yogurt, divided|
|1 vanilla 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
Combine oats, coconut, almonds and salt in a food processor. Pulse 30 seconds.
Add dates, 1 tsp vanilla extract, and coconut oil. Add the water 1 tbsp at a time until dough forms.
Press crust into prepared pan and freeze 30 minutes.
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 TipYou can also choose to use a hand mixer if you do not have a stand mixer readily available.
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.
Submerge the bottom of pan in hot water for 2 minutes to loosen sides and bottom of semifreddo before cutting and serving.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 44g
- Protein: 16g