Blackberry and almond yogurt semifreddo

Ingredients

For 1 serving

• Greek yogurt 2%130 g
• Blackberries60 g
• Honey1 teaspoon
• Almonds8 g

Contains: lactose, nuts,

In season: July – September

Method

1. Gently rinse the blackberries and crush half of them with a fork together with the honey, to a rough sauce.
2. Pour the Greek yoghurt into a glass, add the blackberry sauce and stir just two or three times, so ripples remain; add the whole blackberries.
3. Cover and freeze for 3 hours, until firm.
4. Shortly before serving, toast the almonds in a small dry pan over a medium heat for 3 minutes, until fragrant, chop them roughly and scatter them over the semifreddo.