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
2. 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.
3. 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.
4. 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.
NOTES: 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 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. Try this…you won’t be disappointed.
You can see this year’s entire Valentine’s Day Menu here.