Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Semifreddo---
- 1½ cups tart red cherries
- 3 mangoes, cut in chunks
- 3 tbs honey
- ½ cup sour cream
- 5 large eggs
- ½ cup sugar
- Cherry sauce---
- 1½ cups tart red cherries
- ¼ cup each sugar and water
Directions
Semifreddo---
Cut cherries into small pieces.
Spread in a single layer on a foil lined baking sheet and freeze until very hard.
Line an 8 inch springform pan with nonstick foil and place in freezer.
Puree mango and honey in blender until smooth.
Transfer to a bowl, whisk in sour cream until blended.
Put eggs and sugar in a bowl set over a saucepan of simmering water, beat mixture until thick and tripled in volume.
Remove from heat, fold into mango mixture.
Fold half the frozen cherries into mixture and pour into springform pan.
Scatter remaining frozen cherries over top of batter.
Freeze until solid.
Cherry sauce---
In a saucepan, bring ingredients for sauce to a boil, boil 6 min.
Pour mixture in a blender and puree.
Pour into a container and refrigerate until serving.
Remove sides from springform pan.
Cut into wedges and place on plates.
Let stand until slightly softened.
Serve with cherry sauce and diced mango.