Blackberry Semifreddo Bars


Blackberry Semifreddo Bars

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

    For more Balance recipes, check out or Balance magazine, available in stores or by subscription.

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    Servings and Ingredients

    Serves 9
    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


    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


    380 Calories per serving
    1 bar

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Balance July 2017