Two-tone Greek yogurt chocolate vanilla semifreddo

Ingredients

For 1 serving

• Greek yogurt 2%200 g
• Egg whites33 g
• Unsweetened cocoa powder6 g
• Dark chocolate 70%5 g
• Vanilla extract2 ml
• Stevia3 g

Contains: lactose, eggs,

Method

1. In a bowl, mix the Greek yogurt with the stevia and vanilla extract.
2. Whisk the egg white with an electric mixer to stiff peaks (use pasteurised, as it stays raw) and fold it into the yogurt, gently lifting from the bottom.
3. Divide the mixture in half, sift the cocoa over one portion and stir gently until even.
4. Pour the cocoa layer into a mould lined with cling film, level it, then add the vanilla layer; freeze for 3 hours, until solid.
5. Let it soften for 10 minutes out of the freezer, turn it out and finish with grated dark chocolate.