Looking for a sweet treat that’s both satisfying and nourishing? This Raspberry Pistachio Frozen Yogurt Semifreddo is just the thing. With the natural sweetness of fresh berries, the creamy richness of Greek yogurt, and the irresistible crunch of pistachios, it strikes the perfect balance between indulgent and wholesome. Made with simple ingredients and a no-churn method, it’s a refreshing summer favorite.

Ingredients for Raspberry Pistachio Semifreddo

• 2 cups mascarpone cheese (16 oz/452g) about two tubs
• 1.5 cups (375g) Greek yogurt (plain, full-fat for creaminess)
• 1/4 cup (60ml) pure maple syrup or raw honey
• 1 vanilla bean or 1 teaspoon (5ml) pure vanilla extract
• 1/2 teaspoon (2.5ml) almond extract (optional, enhances the pistachio flavor)
• 3/4 – 1 cup (123g) fresh raspberries (plus extra for garnish)
• 1/3 cup (40g) unsalted toasted pistachios (chopped, plus extra for topping)

Recommended Equipment

• Mixer (hand or stand) to beat ingredients together
• 9×5-inch (23×13 cm) loaf pan, or 3 mini loaf pans (5 3/4 x 3 ¼-inches / 14.5 x 8 cm), lined with parchment paper

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How to Make Raspberry Pistachio Semifreddo

Prepare the Loaf Pan: Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving some overhang for easy removal.

➤ Note: A 9×5-inch (23×13 cm) loaf pan typically yields 8 to 10 servings, depending on how thickly you slice it.
For modest dessert portions (about 1-inch thick): 10 servings. Use silicone molds for easy unmolding.
Each mini loaf pan (5 3/4 x 3 1/4-inches / 14.5 x 8 cm) yields 2–3 servings, total of 6-9 servings of 3 mini loaves.

Whisk the Base: In a bowl, use a hand mixer to beat together the mascarpone cheese, maple syrup or honey, and almond extract until smooth..
➤ Note: Using honey or maple syrup instead of refined sugar makes this a healthier summer alternative to traditional ice creams.

Add the Yogurt: Add the Greek yogurt and vanilla bean, then beat just until combined. Do not overmix, as yogurt can separate and become watery.
➤ Note: Greek yogurt adds protein and probiotics, making it a great choice for those watching their weight.

Fold in Add-Ins: Gently fold in the raspberries and chopped pistachios until evenly distributed.
➤ Note: Pistachios provide healthy fats and antioxidants, while raspberries are rich in fiber and vitamin C.

Freeze the Semifreddo: Pour the mixture into the prepared loaf pan and smooth the top.
Sprinkle with extra chopped pistachios for added crunch.
Cover with plastic wrap and freeze for at least 5–6 hours, or overnight for the best texture.

Serve & Enjoy: Let the semifreddo sit at room temperature for 5–10 minutes before slicing.
Garnish with extra raspberries, pistachios, and a drizzle of maple syrup or honey if desired.

Storage and Serving

Storage: Keep the semifreddo tightly covered with plastic wrap in the freezer, or transfer individual slices to an airtight container and freeze until ready to serve.

Serving: Allow the semifreddo to sit at room temperature for 5–10 minutes to soften slightly before slicing and serving.

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