Coffee Greek yogurt semifreddo with chopped hazelnuts
Greek yogurt, espresso and cocoa, frozen for a few hours: semifreddo without cream.
Open in the appPer serving
- Calories
- 188 kcal
- Protein
- 16.5 g
- Carbohydrates
- 14.6 g
- Fat
- 8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Greek yogurt 2%150 g
- Espresso1
- Honey1 teaspoon
- Unsweetened cocoa powder1 teaspoon
- Hazelnuts8 g
Contains: lactose, nuts,
Method
- Make the espresso and let it cool completely: if it is hot it will make the yoghurt runny.
- In a bowl, mix the Greek yoghurt with the honey and sifted cocoa, then pour in the coffee in a thin stream, whisking until the cream is smooth and even.
- Pour into a glass, cover and freeze for about 2 hours, stirring once halfway, until firm but still creamy enough to spoon.
- Before serving, roughly chop the hazelnuts with a knife and scatter them on top.
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