Chocolate Pistachio Semifreddo
Prep time
Total time
Adapted from Cooking Light
Serves: 6 semifreddos
  • 15 ounces part-skim ricotta cheese
  • 3 ounces reduced fat cream cheese, softened
  • ¼ cup milk
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 3 tablespoons honey
  • pinch of salt
  • ⅓ cup shelled pistachios, roughly chopped + 1 ½ tablespoons, crushed
  • ¼ cup dark chocolate chips
  • 1 teaspoon coconut oil
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Serving size: 1 semifreddo
Nutrition Information (per serving) from
Calories: 257 Fat: 15g Carb: 20.5g Fiber: .8g Protein: 11.8g Sugar 14.4g Sodium: 200mg
Recipe by Destination Delish at