Raspberry and Pistachio Semifreddo
This frozen dessert is a cross between ice cream and and a creamy dessert. The mouth feel is wonderfully creamy with the surprise of sweet and tart berries and the crunch of pistachios.
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.
Nutrition
Calories: 6calCarbohydrates: 9gProtein: 0.01gSodium: 0.1mgPotassium: 1mgFiber: 0.004gSugar: 2gVitamin C: 0.01mgCalcium: 0.1mgIron: 0.01mg
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