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Photo: Jonny Valiant; Styling: Deborah Williams Photo by: Photo: Jonny Valiant; Styling: Deborah Williams

Ricotta Semifreddo

"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.

Cooking Light NOVEMBER 2010

  • Yield: 8 servings (serving size: 1 slice)

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Ricotta Semifreddo recipe

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