Greek Yogurt, Mascarpone, and Seasonal Fruit Semifreddo

Name: Greek Yogurt, Mascarpone, and Seasonal Fruit Semifreddo
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 cup vanilla Greek yogurt (about 240 grams); mascarpone cheese; 2 peaches; 5 apricots; 1/2 cantaloupe; 1 lemon; brown sugar; 1 packet chopped pistachios

Lida Cecchini @Mdg9117

When you’re craving something cool and delicious, what do you do? Check what’s in the fridge! Mine had Greek yogurt, mascarpone, and fruit, so I whipped up this quick and refreshing treat. You can enjoy it right away or make it ahead and keep it in the fridge to serve as a snack or a dessert after a meal.

Lida Cecchini @Mdg9117

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Ingredients

30 minutes

Serves 2 servings

1 cupvanilla Greek yogurt (about 240 grams)
mascarpone cheese
2peaches
5apricots
1/2cantaloupe
1lemon
brown sugar
1 packetchopped pistachios

Saved

Steps

30 minutes

1

Place 3 apricots, 1 peach, and half of the 1/2 cantaloupe (all cut into pieces), 1 teaspoon brown sugar, and the juice of a lemon wedge into a blender. Blend until smooth.
2

In a bowl, mix the vanilla Greek yogurt, 3 tablespoons mascarpone cheese, and 1 tablespoon chopped pistachios. Refrigerate.
3

In another bowl, marinate the remaining fruit (cut into small pieces, leaving one apricot whole) with some lemon juice and 1 teaspoon brown sugar.
4

Spoon the fruit puree into two glasses. Top with the yogurt and mascarpone cream, then add the marinated fruit salad and thin slices of the reserved apricot. Sprinkle with chopped pistachios and serve.
5

Enjoy!