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Measure 3/4 cup of salted pistachios (no shell). While the recipe recommends using already deshelled pistachios, you can deshell them manually if needed.

If desired, crush some additional pistachios in a bag using a nutcracker or similar tool to use as a topping later.

Add the 1 1/2 cups (or 350 grams) of sugar-free vanilla yogurt, the 3/4 cup of pistachios, the juice from 1/2 lime, and 30 grams of honey into a blender.

Blend the mixture for 15 to 20 seconds until it appears smooth and creamy.

If the mixture is too thick and not blending well, add 50 ml of skim milk (or water) to thin it out slightly. Blend again until it reaches a smoother, less dense consistency.

Pour the blended gelato mixture into a suitable dish.

Sprinkle the extra crushed pistachios on top of the mixture, if desired.

Place the dish in the freezer and freeze overnight (at least 8 hours, but can be left for over 24 hours).

Before eating, let the frozen gelato sit out at room temperature for 30 minutes to 1 hour to allow it to thaw and achieve a softer, more custard-like consistency.


Measure 3/4 cup of salted pistachios (no shell). While the recipe recommends using already deshelled pistachios, you can deshell them manually if needed.

If desired, crush some additional pistachios in a bag using a nutcracker or similar tool to use as a topping later.

Add the 1 1/2 cups (or 350 grams) of sugar-free vanilla yogurt, the 3/4 cup of pistachios, the juice from 1/2 lime, and 30 grams of honey into a blender.

Blend the mixture for 15 to 20 seconds until it appears smooth and creamy.

If the mixture is too thick and not blending well, add 50 ml of skim milk (or water) to thin it out slightly. Blend again until it reaches a smoother, less dense consistency.

Pour the blended gelato mixture into a suitable dish.

Sprinkle the extra crushed pistachios on top of the mixture, if desired.

Place the dish in the freezer and freeze overnight (at least 8 hours, but can be left for over 24 hours).

Before eating, let the frozen gelato sit out at room temperature for 30 minutes to 1 hour to allow it to thaw and achieve a softer, more custard-like consistency.
