This Blueberry and Vanilla Semifreddo is a delicious dessert for all the family. Without using any gelatine this is a vegetarian recipe too!

Scale

400g Fresh blueberries

3 tbsp Granulated Sweetener

100g Fat Free Fromage Frais

200g Low fat custard from a tin

200g Quark

2 Large egg whites

1 tbsp Vanilla extract

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Beat egg whites well and then stir in custard, fromage frais, quark, sweetener and vanilla extract.

Using a fork crush 100g of the blueberries in a bowl and mix into the custard mix.

Fold in the remainder of the blueberries

Line a loaf tin with cling film and then pour in the semifreddo mixture.

Fold the remaining cling film loosely over the top of the mixture and place into a freezer for 2-3 hours.

Remove from the freezer 30 minutes before serving.