Low Carb Vegan Strawberry Yogurt Semifreddo
This vegan semifreddo makes a great alternative to ice cream. Made with coconut milk yogurt, with a hint of strawberry running through the center.
How to Make It
Step 1
Add the strawberries to a small pan along with the water and 1 teaspoon of syrup. Bring the mixture to a boil and lightly mash the strawberries with a fork.
Step 2
Reduce to a simmer and cook for a further 2-3 minutes, continuing to break the strawberries down until you have a thick jam. Set aside to cool completely.
Step 3
Add the coconut yogurt to a mixing bowl with the remaining syrup and stir well to combine.
Step 4
Double line two small freezer proof pudding bowls with plastic wrap so that it overhangs the sides. Divide the yogurt mixture between the two.
Step 5
Once the jam is cool, spoon this onto the yogurt mixture and stir into the yogurt. Cover the base with the plastic wrap and freeze for 4 hours or until just set.
Step 6
Roughly chop the pecans and scatter over the frozen yogurt to serve.
Ingredients
- Coconut Milk Yoghurt Alternative Natural by Coyo
9 ounce
- Strawberries
4 medium – 1 1/4″ diameter
- Water
2 tablespoon
- Maple Flavored Syrup by Lakanto
1 tablespoon
- Maple Flavored Syrup by Lakanto
1 tablespoon
- Pecans, Raw
1 tablespoon, chopped