raspberry pistachio semifreddo.
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pan covered in plastic wrap.
whipped mixture.

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.

pistachios in cream.
raspberries in cream.

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

semifreddo scooped into pan.
wrapped semifreddo.
semifreddo with raspberries on a plate.
raspberry pistachio semifreddo.

Raspberry and Pistachio Semifreddo

This riff on a traditional wedge salad serves a slice of iceberg lettuce as a "steak" and is topped with crumbled blue cheese, fresh clementines and crispy bacon. It is then dressed in an orange vinaigrette
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine General
Servings 8 Served
Calories 6 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • 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.


Calories: 6kcalCarbohydrates: 9gProtein: 0.01gSodium: 0.1mgPotassium: 1mgFiber: 0.004gSugar: 2gVitamin C: 0.01mgCalcium: 0.1mgIron: 0.01mg
Keyword dessert, salad, vegetables
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