Name: Raspberry-Cardamom Yogurt Semifreddo
Yield: 6–8 servings
Ingredients: 1 lb. fresh raspberries (about 2⅔ cups); ⅓ cup (67 g) granulated sugar; 1 Tbsp. fresh lemon juice; Kosher salt; 1 tsp. ground cardamom; 1 cup sweetened condensed milk; ½ cup plain whole-milk Greek yogurt or labneh; ½ tsp. vanilla extract; 1 oz. bittersweet chocolate, finely chopped; 2 cups heavy cream

Overhead shot of semifreddo swirled with ribbons of raspberry being scooped out of a tray.

Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

Some semifreddo recipes use eggs to create a fluffy, frozen mousse-like texture. Instead, this version comes together more like a no-churn ice cream, with yogurt or labneh serving as a tangy base. Folding in whipped cream keeps the mixture light and easy to scoop.

The combination of sweet-tart raspberries and earthy-floral cardamom is inspired by a favorite jam of mine. Together they cook down into a bright pink mixture that ribbons through the creamy semifreddo. Swap the fruit and spice with our other combinations: Plum–Black Pepper Yogurt Semifreddo and Mango-Sumac Yogurt Semifreddo. —Kendra Vaculin