Blueberry, Basil, and Yogurt Semifreddo - alive magazine

Ingredients

• 3 cups (750 mL) blueberries
• 1/3 cup (80 mL) water
• 1 Tbsp (15 mL) honey + 1/2 cup (125 mL) honey, divided
• 1 tsp (5 mL) lemon zest
• 2 Tbsp (30 mL) + 1 tsp (5 mL) lemon juice, divided
• 8 to 10 large basil leaves, torn
• 1 cup (250 mL) plain Greek yogurt
• 1/2 tsp (2 mL) vanilla extract
• 3 large organic egg whites