Hy-Vee Recipes and Ideas

Directions

1. Step1

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

2. Step2

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

3. Step3

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

4. Step4

   Press crust into prepared pan and freeze 30 minutes.

5. Step5

   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. Step6

   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. Step7

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