Raspberry-Cardamom Yogurt Semifreddo

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