Step 1

Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**

Step 2

In a small pot add strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool and then refrigerate until cold (I placed mine in the freezer for 10 minutes).

Step 3

Meanwhile in a medium bowl whip the cream until stiff, fold in yogurt and vanilla then gently fold in cold strawberry sauce. Pour into loaf pan, cover with plastic wrap and let freeze at least 2 hours.

Step 4

In a blender add cut up strawberries, lemon juice and blend until smooth. Pour into a small pot add sugar and cook on low for approximately 5 minutes or until thickened. Let cool and serve if desired over semifreddo. Enjoy!

Step 5

** If using a silicone loaf pan place it in a larger firmer pan, silicone doesn't hold together very well. Great for peeling out the dessert though.