A combination of whipped cream and ice cream gives semifreddos a frozen mousselike silkiness. The rich chocolate sauce is just the icing on the sundae.

Ingredients

　　1/2 cup heavy whipping cream

　　3 egg whites

　　6 tablespoons sugar, divided

　　3 tablespoons caramel sauce

　　1/4 teaspoon salt

　　5 tablespoons half-and-half

　　2 ounces dark chocolate

　　2 teaspoons light corn syrup

　　In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.

Nutrition Per Serving

　　14 g fat

　　8 g saturated fat

　　26 g carbohydrate

　　1 g fiber

　　10 g protein

　　#### Nutritional analysis provided by Self