# Yoghurt Semifreddo, a Fresh Gelatine-Free Dessert

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A fresh, no-gelatine semifreddo made with yoghurt, cream and condensed milk, layered with strawberries, blueberries and kiwi.

Servings: 6 · Prep 30 min · Desserts

Vegetarian · Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Yoghurt Semifreddo, a Fresh Gelatine-Free Dessert](https://image.fridge.menu/adaptations/4af5twyj/366542149643ba6b12ebba57a08ba8acec351a46b461666d2ea752c34af0e3b7.jpg)

## Ingredients

- 500 g Low-fat plain yoghurt
- 200 ml Double cream
- 20 g Icing sugar
- 180 g Condensed milk
- 300 g Strawberries
- 125 g Blueberries
- 1 pcs Kiwi
- 1 bunch Mint — a few leaves

## Steps

1. In a bowl, mix the condensed milk with the yoghurt, stirring with a spatula until smooth.
2. Separately, whip the double cream with the icing sugar until light and fluffy, then gently fold it into the yoghurt mixture.
3. Pour the mixture into a freezer-proof mould, cover and freeze for 45 minutes. (45 min)
4. Wash and dry the strawberries and blueberries, and dice the strawberries and kiwi.
5. Remove the mixture from the freezer and pour half into a loaf tin lined with cling film.
6. Spread the diced fruit over the surface of the mixture.
7. Cover the fruit with the remaining mixture, smooth the top and cover with cling film.
8. Freeze for at least 4 hours. (240 min)
9. Before serving, remove the semifreddo from the tin, let it stand for a few minutes at room temperature, then decorate with mint and fruit.

Published 2026-10-08

https://fridge.menu/en/r/yogurt-semifreddo-4af5twyj

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