I thought this recipe was excellent, but DH thought it was just good. The second time I served it, I added partially thawed raspberries and Chambord. It was outstanding! This dessert is a nice choice after a heavy holiday meal.
"Semifreddo" is an Italian term that refers to any number of frozen or chilled desserts. Here we offer a frozen orange-scented mousse made with ricotta cheese. It's worth the effort to search out the best ricotta you can find.
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- Calories: 226
- Fat: 10.1g
- Saturated fat: 6.3g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.4g
- Protein: 8.6g
- Carbohydrate: 25.8g
- Fiber: 0.1g
- Cholesterol: 39mg
- Iron: 0.3mg
- Sodium: 176mg
- Calcium: 193mg
- 1/2 cup sugar
- 1/4 cup fat-free milk
- 1/4 cup honey
- 2 teaspoons grated orange rind
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 ounces fat-free cream cheese, softened
- 1 (16-ounce) container part-skim ricotta cheese (such as Calabro)
- 1/2 cup chilled heavy cream
- Fresh orange sections (optional)
- Fresh currants (optional)
- 1. Line a 9 x 5-inch loaf pan with plastic wrap. Combine 1/2 cup sugar, milk, honey, orange rind, vanilla extract, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.
- 2. Spoon mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve with orange sections and currants, if desired.
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