Description
A lightened up version of the classic Italian dessert using ricotta and cream cheeses mixed with pistachios and chocolate for a velvety, smooth frozen treat.
Ingredients
- 15 ounces, weight Part-skim Ricotta Cheese
- 3 ounces, weight Reduced-fat Cream Cheese, Softened
- ¼ cups Milk
- ¼ teaspoons Almond Extract
- ½ teaspoons Vanilla Extract
- 3 Tablespoons Honey
- 1 pinch Salt
- ⅓ cups Shelled Pistachios, Roughly Chopped, Plus 1 1/2 Tablespoons, Crushed
- ¼ cups Dark Chocolate Chips
- 1 teaspoon Coconut Oil
Preparation
Transfer the ricotta cheese, cream cheese, milk, almond extract, vanilla extract, honey, and salt to a blender or food processor and blend until silky and smooth. Transfer to a large bowl and stir in the pistachios.
Line 6 ramekins or small bowls with parchment paper or plastic wrap. Distribute the mixture evenly into the dishes. Place in the freezer for at least 2 hours. Alternatively, you could pour the mixture into a loaf pan and extend the freezing time by about 2 hours.
When ready to eat, take the dishes out of the freezer and let them sit for at least 20 minutes until they soften a bit. Alternatively, place them in the microwave for 10 seconds.
While the dessert is freezing, melt the chocolate and coconut oil together in the microwave or in over a double boiler. Drizzle an equal amount of chocolate over each semifreddo and sprinkle crushed pistachios over the top.
