This is such a pretty dish. I got inspired by a recipe I found on countryliving.com
I lightened it up a bit using fat free Greek yogurt instead of the original sour cream and substituting Swerve for the sugar. The taste is still fabulous. This raspberry and pistachio semifreddo will make such a great dessert this coming Valentine’s Day.
If you haven’t had semifreddo before, it has an amazing texture. You think you are getting a slice of ice cream but this doesn’t really melt. The difference between ice cream and semifreddo is that semifreddo softens as it sits. It is served ice cold but after a few minutes it starts to soften into something between soft serve ice cream and whipped cream. It is a little piece of heaven! Both raspberries and pistachios are on my “favorites” list so they are just perfect in this dessert. And if you like that combo as much as I do, try my Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream. Awesome.
Try this semifreddo recipe, you won’t be disappointed.
To get started, line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides. Put to the side until the mixture is ready.
Beat the yogurt with a hand mixer or stand mixer on medium speed until smooth. Add the swerve sugar and mix just til it is combined. Gradually add the cream and continue beating until stiff peaks form. This will take a few minutes.
Using a spatula, fold in the pistachios and 1 pint of the raspberries. BTW, feel free to change up the berries and nuts you use in this recipe. You won’t hurt my feelings. Strawberries, blackberries and blueberries would all work. Prefer almonds, cashews or macadamia nuts? Go ahead, use those.
Once the fruit and nuts are combined into the mixture, spoon into the prepared loaf pan. Flatten out the surface so you have a nice even loaf. Cover the mixture with the plastic wrap that is hanging over the sides. Freeze at least 4 hours and up to five days
While the loaf is freezing, and about a half hour before serving, combine the honey and lemon juice in a small bowl. Pour it over the remaining pint of raspberries and gently stir to combine. Let the fruit macerate in the juice for about 20 minutes.
Take the loaf out of the freezer and uncover it. Invert it onto a platter and peel off the plastic wrap. Using a serrated knife, cut the loaf into slices and serve a couple of slices per person with the macerated raspberries, fresh mint and additional whipped cream on the side. Such a beautiful dish and sooooo good!
Looking for other amazing summer desserts? Try some of these:
Mini Cheesecake Tarts with Fruit
No Churn Vanilla Ice Cream (don’t forget the “kicker”)
Mini Pistachio Ice Cream Sandwiches
Raspberry and Pistachio Semifreddo
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 Cup Cold fat free Greek Yogurt
- 1/2 Cup Swerve confectioner’s sugar substitute
- 1 Cup Cold heavy cream
- 1/4 Cup Pistachios, chopped
- 2 Pints Fresh raspberries, divided
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Honey
- Fresh mint leaves to garnish
Instructions
- Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides. Put to the side until mix is ready.
- Beat the yogurt with a hand mixer or stand mixer on medium speed until smooth. Add the swerve sugar and mix just til it is combined. Gradually add the cream and continue beating until stiff peaks form. This will take a few minutes. Fold in pistachios and 1 pint of the raspberries. Spoon into the prepared loaf pan. Cover the mixture with the plastic wrap that is hanging over the sides. Freeze at least 4 hours and up to five days.
- Combine the honey and lemon juice is a small bowl. Pour it over the pint of raspberries and gently combine. Let the fruit macerate in the juice for about 20 minutes.
- Uncover the semifreddo and invert it onto a platter. Peel off the plastic wrap. Using a serrated knife, cut into slices and serve with the raspberries, fresh mint and additional whipped cream if you like. Enjoy.
