Pistachio-Almond Semifreddo with Chocolate
Dessert

Pistachio-Almond Semifreddo

with Chocolate

190 MIN
$10.99 8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Semifreddo (Italian for "half frozen") is prized for its unique texture, which is a cross between ice cream and mousse. We're making ours with rich whipped cream, yogurt, lemon, and a duo of crunchy nuts—frozen in a traditional loaf pan until cold and firm, then inverted and topped with a drizzle of melted chocolate.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    170 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pistachio-Almond Semifreddo with Chocolate
Title
  • ½ cup Cream
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Roasted Pistachios
  • 1 Lemon
  • 2 oz Semi-Sweet Chocolate Chips
  • 1 cup Powdered Sugar
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Roughly chop the pistachios. Wash and dry the lemon; using a zester or small side of a box grater, finely grate to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. In a medium bowl (or the bowl of stand mixer), combine the cream and 2 tablespoons of the sugar. Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form.

Mix the semifreddo filling
2 Mix the semifreddo filling

To the bowl of lemon juice, add the yogurt, lemon zest, and remaining sugar. Whisk to thoroughly combine. Transfer half the whipped cream to the bowl of lemon yogurt. Carefully fold to combine. Add the remaining whipped cream to the bowl. Using as few strokes as possible, fold until just combined. Add the chopped pistachios and almonds; carefully fold to incorporate.

Make the semifreddo & serve your dish
3 Make the semifreddo & serve your dish

Line a loaf pan with plastic wrap, leaving a 2-inch border hanging over the sides. Transfer the filling to the pan and spread in an even layer. Cover with the plastic wrap and freeze at least 3 hours, or until set. When ready to serve, in a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between batches, until melted and combined. Invert the semifreddo onto a serving dish and remove the plastic wrap. Drizzle with the melted chocolate. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Roughly chop the pistachios. Wash and dry the lemon; using a zester or small side of a box grater, finely grate to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. In a medium bowl (or the bowl of stand mixer), combine the cream and 2 tablespoons of the sugar. Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form.

2 Mix the semifreddo filling

To the bowl of lemon juice, add the yogurt, lemon zest, and remaining sugar. Whisk to thoroughly combine. Transfer half the whipped cream to the bowl of lemon yogurt. Carefully fold to combine. Add the remaining whipped cream to the bowl. Using as few strokes as possible, fold until just combined. Add the chopped pistachios and almonds; carefully fold to incorporate.

Mix the semifreddo filling
Make the semifreddo & serve your dish
3 Make the semifreddo & serve your dish

Line a loaf pan with plastic wrap, leaving a 2-inch border hanging over the sides. Transfer the filling to the pan and spread in an even layer. Cover with the plastic wrap and freeze at least 3 hours, or until set. When ready to serve, in a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between batches, until melted and combined. Invert the semifreddo onto a serving dish and remove the plastic wrap. Drizzle with the melted chocolate. Enjoy!

Browse Steps
1 of 3