I am officially putting summer on notice. Seriously. Start packing up. Time to go. There’s only a week and half left in August and then it’ll finally be September. Even though fall doesn’t technically start for a full month, I consider September 1st the first unofficial day of fall. It’s like how they start putting out all the Christmas stuff right after Halloween. I am ready for fall and I don’t care what the calendar (or the weather) says. Here’s what you can expect in the coming months: lots of soup and pumpkin and cinnamon and apples. If you were with me right now, you would see I am laughing like an evil villain. Can you tell I love fall?
But anyway. Back to summer. Because it is still summer for a little while and I need to take advantage of all the awesome summer produce while I still can. My CSA informed me that it was the last week we would be getting peaches, so I wanted to do something fun with them. A semifreddo is something that I’ve been wanting to attempt for awhile. It’s similar to ice cream but you don’t need a machine. You just pour it in a pan and freeze. Then you can scoop it out like ice cream or cut it into slices like ice cream cake! The problem is that it’s typically made with lots of whipped cream to give it a fluffy, light texture. After a summer of eating delicious but high calorie treats like peach dumplings and blueberry donut muffins, I’m trying to take a break from overindulging for a while. Luckily I found this recipe for a lightened up semifreddo. It uses whipped egg whites, low-fat milk and sour cream to give it that creamy texture without all the extra calories.