Things are heating up in the kitchen AND in Mamamia’s Food Blogger Idol competition.

After receiving hundreds of amazing and delicious entries from some extremely talented home cooks, and after deliberating for many hours, we managed to narrow the list down to the five. And now? It’s time to vote.

So let’s meet our finalists…

Guilt-Free, No-Bake Black Plum Semifreddo with Raw Nut Base

Ingredients

For the Semifreddo Filling

– 450g Rachel’s Black Plum & Roasted Fig Gourmet Low Fat Yoghurt

– 150ml thick cream (or more yoghurt)

– 3tbsp agave syrup

– 2tsp gelatin powder (3 if using yoghurt instead of cream)

– Zest from 1 lemon

– 2 heaped tbsp brown sugar

– 8 plums

– 1 pomegranate (optional)

For the Raw Nut Base

– 200g plain macadamia nuts

– 350g plain pistachio nuts

– 10 soft, pitted dates

– 1tsp cinnamon

– 1tsp nutmeg

Method

1. Grease and line a springform pan with baking paper.

2. Dump all of the raw nut base ingredients into a blender and whizz that baby until fine crumbs form. If you don’t have a blender, place the ingredients in a sealed plastic bag and beat it with a rolling pin like it insulted your first born.

3. Pour the mixture into the springform pan and press it down with your hands, ensuring the surface is even. It should stick together nicely. Place in freezer.

4. Grab a small pot and add together the gelatin and 4 tbsp of water. Heat it over a low flame until it dissolves and then set aside.

5. In a separate bowl, beat the cream until it is whipped (firm peaks should form). Set aside.

6. Combine Rachel’s Black Plum & Roasted Fig Gourmet Low Fat Yoghurt with the gelatin, lemon zest and agave until mixed through, and then gently fold in whipped cream to combine.

7. Retrieve the nut base from the freezer and pour the yoghurt filling over the base. Place back in the freezer for an hour.

8. While you’re waiting for the yoghurt to succumb to frostbite, neatly slice the black plums – you will be layering them over the semifreddo.

9. Place them in a small pot over a low heat and spoon the brown sugar over the top. The natural juices will release and lightly stew the fruit. Stir gently, ensuring the sugar dissolves, for 10 to 15 minutes. Separate the juice from the fruit by pouring it into a sieve, and then leave both the plums and juice to cool separately.

10. OPTIONAL: Seed a pomegranate and set aside. Wear plastic gloves and an apron unless you want to be mistakenly accused of manslaughter.

11. After an hour has passed, remove the semifreddo from the freezer. Fan the plum slices over the top of the semifreddo (it helps if they all face the same direction) and then sprinkle with pomegranate seeds.

12. Put the semifreddo in the fridge until ready to serve. Spoon some plum juice over the semifreddo, cut with a sharp knife to serve, and sit back as your guests cry happy tears.

The ingredients.

Stirring it all up.

Pressing down the base.

Raw nut base.

Finished!

Guilt-Free, No-Bake Black Plum Semifreddo with Raw Nut Base

If you would like to vote for Sofia to be Mamamia’s new Food Blogger, you can vote by clicking HERE.

Rachel’s Gourmet Low Fat Yoghurts are lovingly crafted from the finest ingredients and modern combinations of real fruit for a truly sophisticated taste. Thick and creamy but still low in fat, Rachel’s yoghurts are an everyday reward! And because these yoghurts are bio-live they also contain active cultures making them as good for you as they are delicious. Available in four foodie inspired flavours including Black Plum & Roasted Fig, Mango & Madagascan Vanilla, Peaches & Vine Ripe Passionfruit and Wild Strawberry & Rhubarb.