Aug
24

I think that everyone in the house has forgotten about the Vanilla Blackberry semifreddo, so I’ve been eating on it all by myself.  It’s taken me a while, but when I had some for lunch yesterday, I noticed it was almost empty. Perfect invitation to make another! Next on my list was the citrus semifreddo! I’ve been really wanting to make another key lime pie because I just love citrus anything, so this was a nice compromise! This low carb, sugar free semifreddo features a lovely mix of lemon and lime, and is super smooth and refreshing. This will disappear quickly!

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Krys Low Carb Citrus Semifreddo

Ingredients:

  • 8 egg yolks (room temperature)
  • 3/4 cup total sweetener (I used Ideal, which is granular)
  • 1/4 cup lemon juice
  • 1/4 cup lime juice (I used key lime juice)
  • 1/8 teaspoon salt
  • 1 cup heavy whipping cream
  • zest of 1 lime (or, you can use the zest of 1 lemon if you like)

If you are missing any of the needed ingredients, check out “Hand Picked Items” in my links. I have organized the products I use frequently in an Amazon shop by category for you. All items other than the gadgets were hand picked by me ;) There were just too many gadgets I love to add them one by one.

Preparation:

First, we’ll make the whipped cream. Take the 1 cup of cold heavy cream, and beat with a mixer with a whisk attachment until it begins to slightly thicken (just prior to the point of reaching soft peaks). Once there, add in 1/4 cup of sweetener, and continue to whip until heavy peaks are formed and held.

Knock off any excess form the whisk, and set the bowl into the fridge until we’re ready to use it. A funny side note…somehow my hand mizer has lost one of my whisk attachments, so I’m working with only one. Man, is that a pain! Time for a new hand mixer, I think! :)

Ok. Next step is making the custard. In a glass bowl, add in your 8 egg yolks, the remaining 1/2 cup of sweetener, lemon and lime juices, and salt. Whisk them until thoroughly combined.

 

Ok. Next it’s time to cook your custard and to get your custard to roughly triple in volume. More whisking! :) Fill a small pot with about an inch of water, and then set your glass bowl on top of it. You want to have plenty of room between the water and the bottom of the bowl – you do not want them to touch. Set the heat to medium high, and start whipping away. As the custard heats up, it will begin to thicken and increase in volume. It’ll probably take about 8-10 minutes of whipping to get it to where it needs to be. You want it to be like an unset pudding consistency and about tripled in volume. You’ll know you’re almost where when whipping stops leaving lots of bubbles.

Once cooked, you’ll want to place your bowl into a water bath to cool completely.

Once your custard is cooled, it’s time to get zesty! It’s time to zest your lime (or lemon). If you haven’t ever zested before, it’s very easy – especially if you have a microplane. If not, you can use the finest holes on a cheese grater. You want to just remove the skin, and not get any of the white pith that lives under the skin. If you do get some, it will be very bitter.

Once completely zested, mix it in to your custard base.

Time to take out the whipped cream we made earlier.

Slowly begin to incorporate the whipped cream into the custard, starting with about 1/4 of the whipped cream. Incorporate it gently, by thoroughly. Once incorporated, add another 1/4, until it’s fully combined.

You’re ALMOST there!

If you want to put this into a rectangular loaf pan like I did with the other one, feel free. Simply spray a loaf pan with cooking spray, and then line it with plastic wrap. You want to leave about 3″ of overhang from each side of the pan to allow room for it to be covered once you pour in your semifreddo. If you’re like me, and don’t really care because you’re just going to scoop it out with an ice cream scoop, pour it into a food storage container with a tight fitting lid ;)

Set it in your freezer, and give it a good 5-8 hours to firm up. If you can wait it out, leave it overnight. Unlike other low carb ice cream recipes, semifreddos will not ever freeze solid because of the whipped cream. They stay nice and scoopable until you’re done with it. :)

Enjoy!!

Nutritional Information (10 servings)

  • Carbs: 3.6 g total, or 3.5 g net
  • Protein: 2.7g
  • Fat: 12.4 g
  • Fiber: 0.1
  • Calories: 129

If you would have made this with sugar, you’d have 17.2 g carbs, and 187 calories. Go low carb! :)

5 Responses to “Low Carb Lemon Lime Semifreddo”

  1. mirinblue Says:

    Yum, yum and yum! The eggplant is on roti for next weekend and this gorgeous semifreddo will be soon, too!

    How are you? Are you doing ok? I hope so! and I hope you are good as new in no time!

  2. Janet Says:

    Hi!

    I only started reading your blog a short while ago after starting on a low carb plan myself but I wanted to thank you for all of the wonderful recipes on your blog. They’re really helpful, yummy and inspirational so thanks for sharing them :D

    I hope you’re getting better after your operation,

    Best wishes ;-)

  3. Krystal Says:

    I’m glad you are enjoying them! I look forward to adding PLENTY more as the time goes on.

    I’m feeling great – planning to go back to work tomorrow. The incisions are tender, but that’s the worst of it.

  4. Debbie Says:

    This looked so awesome I finally made it last night! I didn’t use Ideal sweetener once I looked it up and saw it was Xylitol because:
    1) Xylitol is absolutely DEADLY for dogs, so I won’t take the chance of having it in my house.
    2) Xylitol causes me SEVERE intestinal distress even in small quantities. I had someone at work offer me a few candies made with Xylitol one day – saying she had done tons of research on sweeteners and had determined this was the best one. Well, to try to be polite about it – I got NO work done the entire afternoon and was not sure I’d even get home that night, as I had my doubts I’d ever be able to leave the bathroom long enough to make the commute home. :-)

    So I used a mixture of erythritrol and Sugar Twin (cyclamates). I will say it really is yummy. But scoopable? I wish I’d done the tray lined with plastic wrap thing as it took me about 10 minutes of hacking at it with a large knife just to try to get a small serving out of the bowl. I still have a ton left, and it sure is tasty, but so much work to try to get any out of the bowl I’m not sure it will be worth it for me. :-)

  5. Krystal Says:

    Sorry yours didn’t turn out well, Debbie. I’ve never had any of my semifreddos not come out scoopable, even after 2 weeks or more in the freezer. I *just* finished off this semifreddo 3 days ago, and it was still fine. I would guess that the custard was not far enough along, or the mixture was overworked before freezing.

    As far a xylitol goes, I’ve never had any gastro effects from it at all. Erythritrol is the one that sends me straight to the bathroom, as does malitol and sorbitol. Everyone is different :)