The Australian Women’s Weekly Food Magazine

CHOCOLATE SEMIFREDDO

PREP + COOK TIME 10 MINUTES (+ FREEZING) SERVES 2

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1 tablespoon cocoa powder

¼ cup (40g) icing sugar

1 egg, separated

¼ cup (70g) low-fat ricotta

100g fresh mixed berries

1 Lightly grease a ¾-cup (180ml) rectangula­r pan. Line base and two long sides with baking paper, extending paper 2cm above edges.

2 Whisk sifted cocoa and icing sugar, egg yolk and ricotta in a small bowl until smooth.

3 Beat egg white in a small bowl with an electric mixer until soft peaks form; fold through chocolate mixture, in two batches. Spoon into pan hole. Freeze for 4 hours or overnight.

4 Remove pan from freezer 10 minutes before serving. Cut in half and serve topped with berries. Per serving 5.3g total fat (2.5g saturated fat); 812kJ (194 cal); 27.3g carbohydra­te; 8.8g protein; 2.9g fibre; 122mg sodium

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