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Ingredients
- 3 cups vanilla fat-free yogurt
- 3/4 cup sugar
- 2 teaspoons grated fresh lemon rind
- 1/2 cup fresh lemon juice
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
Method
- Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan; set aside.
- Combine first 4 ingredients in a large bowl; stir well. Gently fold in whipped topping. Spoon into prepared pan, and freeze at least 8 hours or until firm. Let stand at room temperature 10 minutes; unmold and remove plastic wrap. Cut into slices.
- Note: For individual servings, place 14 jumbo aluminum muffin liners on a baking sheet. Spoon 1/2 cup semifreddo mixture into each liner. Freeze 3 hours or until firm. Store in an airtight container in freezer up to 1 month.
- Semifreddo (say-mee-FRAYD-doh) is an Italian whipped cream that is served half-frozen so that it has a rich and creamy texture. It can be flavored with anything from vanilla to coffee.
