Yogurt-Peach Semifreddo - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Stockwell
Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.
Ingredients
- 2 ripe peaches, unpeeled, pitted, sliced
- 1 1/4 cups sugar, divided
- 3 large egg whites
- 1/8 teaspoon kosher salt
- 1 cup plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 cup (packed) fresh mint leaves, finely chopped
Instructions
- Line 8 1/2x4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides.
- Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved, about 5 minutes. Transfer to a blender and purée until smooth. Let cool.
- Meanwhile, whisk egg whites, salt, and remaining 1 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2 –4 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.
- Whisk yogurt and lemon juice in a large bowl, then stir in mint. Gently fold in egg white mixture until combined.
- Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours.
- Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 10 minutes to soften. Slice into 6 even slices, about 1 1/2" thick; transfer to plates and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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