Eggnog Semifreddo

Cooking Light
Semifreddo, Italian for "half cold," refers to a dessert that's chilled or partially frozen. In this adaptation, traditional Christmas eggnog is transformed from a beverage into a slushy treat you can eat with a spoon. If you don't like rum, substitute vanilla or hazelnut syrup, which you can find with the coffee in most supermarkets.
6 servings (serving size: 1/2 cup)


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2/3 cup granulated sugar
1 teaspoon ground nutmeg
2 large eggs
2 cups 1% low-fat milk
2/3 cup plain low-fat yogurt
2 tablespoons dark rum
2 teaspoons vanilla extract


Combine the first 3 ingredients in a medium bowl, and stir with a whisk.

Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat.

Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring frequently. Stir in the yogurt, rum, and vanilla; pour mixture into a glass bowl. Cover and place in freezer 8 hours. Remove mixture from freezer; let stand 15 minutes. Place in a food processor; process until smooth. Serve immediately.

Created date

October 2003

Nutritional Information

Calories 181
Caloriesfromfat 15 %
Fat 3.1 g
Satfat 1.4 g
Monofat 1 g
Polyfat 0.3 g
Protein 6.2 g
Carbohydrate 28.6 g
Fiber 0.1 g
Cholesterol 76 mg
Iron 0.3 mg
Sodium 82 mg
Calcium 159 mg