Lemon Semifreddo

Prep: 20 minutes; other: 8 hours and 10 minutes

This refreshing lemon version of semifreddo was a hit with our taste-testing panel. It's ideal for entertaining because of the large yield. Garnish each serving with fresh mint leaves and a few fresh berries to make it extraspecial.


14 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 166
Fat 0.1 g
Satfat 0.1 g
Protein 3.8 g
Carbohydrate 36.5 g
Fiber 0.1 g
Iron 0.1 mg
Sodium 63 mg
Calcium 132 mg


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


1. 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.

2. 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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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