½ cup almond milk (may substitute soy, coconut or flax seed milk)
3 Tbsp. espresso or dark-roast coffee beans, whole
½ cup nonfat yogurt (preferably Greek style)
1 ¼ cup low-fat ricotta cheese
1 Tbsp. unsweetened cocoa
3 egg whites (or 4 Tbsp. egg whites)
¼ tsp. cream of tartar (optional)
1 ½ Tbsp. granulated sugar
Warm milk and espresso beans over low heat for 15-20 minutes. Chill until cool to touch.
Blend together yogurt, ricotta cheese and cocoa until the consistency is smooth.
After milk is chilled, strain to remove the espresso beans. In a large mixing bowl, whisk milk into cheese mixture. Refrigerate.
In another large bowl, whisk egg whites until frothy. Add cream of tartar and continue whisking until egg whites appear white rather than translucent. Sprinkle with sugar and continue whisking until there are soft peaks.
Remove cheese mixture from refrigerator and gently fold in whisked egg whites.
Line metal loaf pan with plastic wrap and pour in mixture. Cover with plastic wrap and freeze for 4-5 hours or overnight.
Use a small ice cream scoop and divide semifreddo evenly into 6 serving dishes. Garnish with a sprinkle of cocoa powder and fresh berries.
- One tablespoon of espresso powder may be substituted for beans. No heating or chilling required.
Per Serving: 148 calories, 3.08g fat, 10.3g protein, 9.1g carbohydrate, .38g dietary fiber, 20mg cholesterol, 185mg sodium, 264mg calcium, 46mg potassium.