Semifreddo in Italian means “half-cold” and it refers to any number of desserts that are almost, but not quite, frozen. Sort of soft-serve Italian style. This semifreddo has the flavors of cannoli filling. Timing alert: This needs about four hours in the freezer. If you make it the day before (in which case it will be fully frozen), it needs to sit out at room temperature for 10 to 15 minutes to soften slightly before serving.
Makes 8 slices
½ cup golden raisins
¼ cup dark rum
2 cups low-fat (1%) cottage cheese
⅓ cup part-skim ricotta cheese
⅓ cup honey
¼ cup fat-free sour cream
1 tablespoon grated orange zest
¼ cup mini chocolate chips (2 ounces)
1. In a small bowl, stir together the raisins and rum. Set aside to soak for 10 minutes.
2. In a food processor, combine the cottage cheese, ricotta, honey, sour cream and orange zest, and process until smooth, about 2 minutes.
3. Transfer the cheese mixture to a bowl and fold in the raisins and their soaking liquid, and the chocolate chips.
4. Line an 8½ x 4½ inch loaf pan with plastic wrap, leaving a 2-inch overhang all around. Spoon the mixture into the pan, cover with the overhang, and freeze until set but not frozen solid, about 4 hours. Unmold the semifreddo and cut into 8 slices.
Nutrition per slice: 186 calories, 3.3g total fat (2g saturated), 6mg cholesterol, 1g dietary fiber, 28g carbohydrate, 9g protein, 250mg sodium.
Good source of: vitamin B12.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.