Cookie Butter Semifreddo
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Cookie Butter Semifreddo

Cookie Butter Semifreddo

Nicely spiced speculoos cookie butter runs through a rich, creamy Yoplait® ParfaitPro® Greek Vanilla Yogurt semifreddo, an Italian frozen dessert.

Servings: 60 servings (1 serving = 1 slice)
INGREDIENT
WEIGHT
MEASURE
Heavy cream
3 lb
6 cups
Yoplait® ParfaitPro® Greek Vanilla Yogurt (22574)
2 lb
4 cups
Speculoos cookie butter, smooth
1 lb 14.00 oz
3 cups
Egg yolks
9 oz
18 each
Granulated sugar
12 oz
1 1/2 cups
Speculoos cookie butter, crunchy
15 oz
1 1/2 cups
Gingersnap cookies, crushed
12 oz
3 cups
  1. Prepare 6 loaf pans (9 x 4 1/2 x 2 3/4-inch) by lining pans with plastic wrap to fit shape of pan, leaving approx. 2-inch overhang on each side; set aside.
  2. Add heavy cream to bowl of mixer fitted with whisk attachment; mix on high speed approx. 3 minutes or until stiff peaks form.
  3. Add yogurt and smooth cookie butter to whipped cream; mix until smooth. Set aside.
  4. Whisk egg yolks and sugar together in medium size stainless steel bowl.
  5. Place bowl over pot of simmering water (bottom of bowl should not touch the water), creating a double boiler; whisk continuously over heat, approx. 4-5 minutes, until sugar is dissolved and yolks become pale yellow and thickened.
  6. Place heated yolk bowl in ice bath; continue to whisk mixture until temperature is cool to touch.
  7. Whisk 1/3 of egg mixture into creamed cookie blend; slowly fold the remaining yolks until smooth.
  8. Pour 12 oz of mixture into bottoms of each pan. Pipe 3 evenly spaced rows of crunchy cookie butter on top of each cream batter layer using a 1/2-inch piping tip.
  9. Pour additional 12 oz of cookie cream mixture over piped rows. Sprinkle approx. 1/2 cup crushed cookies on top of the second cookie cream layer in each pan.
  10. Fold plastic wrap over each loaf to cover; place in freezer for a minimum of 5 hours, or overnight.
  11. Hold edges of plastic wrap and pull upward to remove frozen loafs from pan; unwrap top and invert onto serving plate before slicing.

  • Thaw 10 minutes before cutting/serving for easier slicing. Add drizzle of caramel topping to garnish before serving, if desired.
  • Discover our exciting Cookie Butter Semifreddo recipe. Brought to you by our expert Culinary team at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 slice
Calories
260
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
45mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait ParfaitPro is a registered trademark of YOPLAIT MARQUES (France) used under license.

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