Summer Strawberry Semifreddo

By • March 23, 2015 0 Comments

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Author Notes: Refreshingly easy to make and so good when fresh strawberries are ready for picking.Lisa Keys

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Serves 4

  • 2 cups fresh strawberries, stemmed and quartered plus fresh berries for garnish
  • 1/3 cup plus 2 teaspoons sugar
  • 2 teaspoons fresh lime juice
  • 8 ounces container whipped cream cheese
  • 1 cup heavy cream
  1. In food processor, combine strawberries, 1/3 cup sugar and lime juice; process until smooth. Chill strawberry puree in freezer for 10 minutes.
  2. Meanwhile, with an electric mixer, in a large bowl, beat cream cheese and heavy cream and remaining 2 teaspoons of sugar to medium peaks. Reserve ¼ cup of cream mixture covered in refrigerator; fold remaining in to strawberry puree.
  3. Divide mixture among 4 (4 oz) ramekins or foil cupcake cups. Freeze at least 1 hour or as long as overnight. Remove from freezer 10 to 15 minutes before serving. Dollop each serving with reserved cream. Garnish with fresh berries.

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