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June 5, 2013

Honey Yogurt Semifreddo Recipe with Raspberries and Pistachios

This semifreddo is an easy and elegant summer dessert made from yogurt, honey and raspberries and topped with chopped pistachios.

semifreddo recipe, honey semifreddo, yogurt semifreddo

I have to admit, I have a soft spot for ice cream, especially during the summer months.  Well, if I’m being totally honest, it’s not just ice cream; sorbet, frozen yogurt, popsicles, oh and semifreddo make the list as well.

Elegant yet approachable, semifreddo is the kind of dessert you’ll want to serve when entertaining or when you just feel like a cool sweet treat.  This is the taste of summer evenings on the patio.

semifreddo recipe, honey semifreddo, yogurt semifreddo

If you’ve never experienced semifreddo before, it’s like a lighter, airy version of ice cream.  But here’s how it differs; it’s often served sliced like cake and no ice cream machine is needed.

While initially exceptionally soft and delicate, it will freeze quite solid, but once sliced it will slowly soften and develop a lush mousse-like texture.  And when it comes to serving you have a few options.  Slices are traditional but you can scoop it like ice cream or even freeze it in individual molds and turn them out to serve.  I imagine semifreddo popsicles would be nice as well.

honey yogurt semifreddo, semifreddo

This particular honey yogurt semifreddo recipe starts with a meringue; you just beat warmed egg whites and honey together until they become glossy and form stiff peaks.  That done, the whole thing gets gently folded into a base of lemon-spiked strained yogurt.  (I’ve chosen yogurt here but feel free to substitute an equal amount of whipped coconut cream for a dairy-free version.)

The tang of the yogurt offsets the faintly floral sweetness of the honey, while a layer of raspberries adds color and a sweet-tart taste that plays well with both and a finish of chopped pistachios adds a little extra color and crunch.

semifreddo recipe, honey semifreddo, yogurt semifreddo

And for an extra special treat, serve this yogurt semifreddo with a small glass of dessert wine.

Have you had semifreddo before?

Serves Serves 6-8

Honey Yogurt Semifreddo with Raspberries and Pistachios Recipe

An easy but elegant summer dessert made from yogurt, honey and raspberries topped with chopped pistachios. Make a dairy-free version by substituting an equal amount of whipped coconut cream for the yogurt.

30 minPrep Time

5 hrTotal Time

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Ingredients

  • ½ cup/62g pistachios, shelled
  • 4 egg whites
  • 1/3 cup plus 2 Tablespoons/150g wildflower honey
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon sea salt
  • 2 cups/454g strained whole milk or Greek yogurt (I like to use goat milk yogurt which can be easier to digest)
  • The juice of half a lemon
  • 3/4 cup/140g fresh or frozen raspberries for the semifreddo
  • 6 oz/170g fresh raspberries or mixed berries for serving

Instructions

  1. Line the long sides of a 9" x 5" /2 litre loaf pan with parchment paper, leaving enough hanging over sides to fold over.
  2. Coarsely chop pistachios, set aside.
  3. In a mixer bowl combine egg whites, honey, cream of tartar and salt and set over a pot of simmering water (the bottom of bowl should not touch the water); stirring until mixture is warm, about 2 to 3 minutes.
  4. Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.
  5. Whisk yogurt together with lemon juice in a large bowl.
  6. Whisk a few large spoonfuls of the meringue mixture into the yogurt to lighten the base, then fold the rest of the meringue into the yogurt gently until fully incorporated.
  7. Spoon 1/3 of the yogurt meringue mixture into pan cover with a layer of raspberries and add the remaining yogurt mixture. Smooth the surface with a spoon, then cover and freeze for at least 4 hours or until firm (or overnight).
  8. Dip the bottom of the pan in hot water for a few seconds. Turn out onto a serving platter sprinkle with chopped pistachios and additional berries and slice.

Notes

Gluten-Free, Grain-Free, Vegetarian, (make it Paleo by substituting whipped coconut cream for the yogurt.)

7.8.1.2
86
https://gourmandeinthekitchen.com/honey-yogurt-semifreddo-recipe/
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Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Summer, Sweets Tagged With: dessert, gluten-free, grain-free, honey, raspberries, semifreddo, yogurt

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  1. Maureen | Orgasmic Chef says

    June 5, 2013 at 12:17 am

    I have a soft spot for ice cream only 12 months of the year. Sometimes it's just what a woman needs and much better than throwing a shoe through the window. Your semifreddo is beautiful!
    Reply
  2. Shelley Alexander says

    June 5, 2013 at 12:42 am

    Sylvie, Now this is a delectable recipe that I will be making on a regular basis for the summer! Honey yogurt, pistachios and raspberries sound like a perfect pairing. Thanks for sharing.
    Reply
  3. Rosa says

    June 5, 2013 at 12:58 am

    A delicious and refreshing summer dessert! Irresistibly sweet, nutty and fuity. Cheers, Rosa
    Reply
  4. Martyna @ Wholesome Cook says

    June 5, 2013 at 1:33 am

    Beautiful and simple recipe Sylvie, I am slightly envious of your change of seasons as we are now officially in winter. I love raspberries and yogurt, so this is perfect (and protein rich too!)
    Reply
  5. Grace @ Perpetual Nomming says

    June 5, 2013 at 3:19 am

    I'm intrigued...I've never heard of this but now I want to make it
    Reply
  6. Stacy | Wicked Good Kitchen says

    June 5, 2013 at 4:02 am

    Absolutely gorgeous, Sylvie! Would love to try with whipped coconut cream and quite imagine that I would serve this spectacular semifreddo with a raspberry coulis spiked with a splash of Grand Marnier! xo
    Reply
  7. Katrina @ Warm Vanilla Sugar says

    June 5, 2013 at 4:47 am

    This sounds perfect! And is so pretty. I've never had semifreddo so I'm definitely going to try this recipe!
    Reply
  8. Jeanette says

    June 5, 2013 at 5:16 am

    So pretty Sylvie - I've never made semifreddo but this would be perfect for summer entertaining - love how light and healthy this is, and so interesting that whipped egg whites are used.
    Reply
  9. Brian @ A Thought For Food says

    June 5, 2013 at 5:23 am

    This looks totally elegant! And I just love the brightness of the berries and pistachios on top!
    Reply
  10. Georgia @ The Comfort of Cooking says

    June 5, 2013 at 7:02 am

    This looks so cool and refreshing for a summer dessert to share with friends. Great recipe, Sylvie! I'm so looking forward to meeting you at the Ziplist party tomorrow!
    Reply
  11. Anna @ Crunchy Creamy Sweet says

    June 5, 2013 at 9:15 am

    What a beautiful summer dessert, Sylvie! I love the raspberries and pistachios topping!
    Reply
  12. Ally Vergara (Eat for Health. Eat for Energy. Eat for Beauty) says

    June 5, 2013 at 9:33 am

    This sounds perfect for the summer! Looks very unique and delicious
    Reply
  13. Laura (Tutti Dolci) says

    June 5, 2013 at 9:51 am

    This is the prettiest semifreddo I've ever seen. The raspberries look like summer gems, stunning!
    Reply
  14. Eileen says

    June 5, 2013 at 10:49 am

    I've never tried a semifreddo, but I'm certainly planning to now! I love the raspberry & pistachio combination.
    Reply
  15. sara says

    June 5, 2013 at 11:46 am

    Lovely! This is SO pretty! :)
    Reply
  16. Laura @ Family Spice says

    June 5, 2013 at 4:49 pm

    I always wanted an explanation for a semifreddo. Alas, I am not an ice cream fan, but this does look divine and elegant!
    Reply
  17. Barbara | Creative Culinary says

    June 5, 2013 at 4:55 pm

    I'm now heading into ice making mode...and this looks absolutely, positively WONDERFUL!
    Reply
  18. Bonnie K. says

    June 5, 2013 at 5:00 pm

    This is really beautiful.
    Reply
  19. sonia says

    June 5, 2013 at 5:24 pm

    This is surely a delightful recipe, Sylvie and crave to try it some day, as I never had this before... Loved ur pictures, looking artistic and so appetizing! Have a great day ! Regards, Sonia
    Reply
  20. Jocelyn (Grandbaby Cakes) says

    June 5, 2013 at 5:26 pm

    This is one of the most stunning desserts I have seen in a while. Gorgeous!
    Reply
  21. Gourmet Creations says

    June 5, 2013 at 5:29 pm

    GREAT IDEA!
    Reply
  22. Deeba Rajpal (@vindee) says

    June 5, 2013 at 6:15 pm

    Like a breath of sweet fresh air...love this Sylvie...I do!!
    Reply
  23. Lizzy (Good Things) says

    June 5, 2013 at 6:37 pm

    Absolutely beautiful... love the idea of combining pistachio with honey and raspberries.
    Reply
  24. Eha says

    June 5, 2013 at 9:50 pm

    Well this definitely non-dessert making, non-dessert eating gal, even at the start of the Australian winter, has looked at this recipe and her fridge and pantry and decided THIS was one I wanted to try - not even 'sinful' :D !!!
    Reply
  25. Michelle Ritchie | Delicious Karma says

    June 5, 2013 at 10:31 pm

    OH MY GOSH...this is seriously stunning. Both the photo and the recipe. It stopped me in my tracks. I had to share it with the office. And I had to share it on our Pinterest and Twitter and Facebook. I want to make it. NOW. OK, it's 10:30pm (when I'm finally posting this), so not very logical, especially since I don't have all the ingredients. But soon!
    Reply
  26. thelittleloaf says

    June 6, 2013 at 5:18 am

    Honey, yoghurt, fruit and nuts - this sounds like my usual after dinner dessert but in semifreddo form - gorgeous!
    Reply
  27. lynn chen says

    June 6, 2013 at 7:38 am

    I've all these ingredients except the cream of tartar - anything I could use to replace that? So happy to find your site via the Facebook group. Love discovering another Angeleno Food Blogger.
    Reply
    • Sylvie says

      June 6, 2013 at 11:56 pm

      Hi Lynn, it's nice to meet you too! As for the cream of tartar it's there to stabilize the egg whites when beating but a little vinegar or lemon juice also does the trick, or you can just omit the cream of tartar entirely it might just take a little longer for the egg whites to whip up. Hope that helps!
      Reply
  28. El says

    June 6, 2013 at 7:43 am

    Well, what can I say. It's fabulous!
    Reply
  29. Bev @ Bev Cooks says

    June 6, 2013 at 7:53 am

    I have never had semifreddy prince junior before but now I HAVE TO.
    Reply
  30. Jodye @ Chocolate and Chou Fleur says

    June 6, 2013 at 10:07 am

    I'm going to have to find a way to make a vegan semifreddo, because this looks too good to resist! I love the raspberry/pistachio combination - they're my favorite fruit and nut! I'd feel so elegant eating a semifreddo popsicle!
    Reply
  31. Kate@Diethood says

    June 6, 2013 at 9:48 pm

    I also LOVE ice cream. Semifreddo is one of the most beautiful and delicious desserts...ever! Your recipe sounds incredible. Pistachios and yogurt and raspberries... I wouldn't mind diving into it head first. Literally. :-D
    Reply
  32. Kiran @ KiranTarun.com says

    June 6, 2013 at 10:11 pm

    I have a soft spot for ice cream pretty much 365 days! This semifreddo looks so elegant, Sylvie :)
    Reply
  33. EA-The Spicy RD says

    June 6, 2013 at 10:43 pm

    I so want a slice of this right now! Gorgeous dessert-will be making soon!
    Reply
  34. Helene D'souza says

    June 7, 2013 at 6:00 am

    Your ice cream cake looks so pretty with the raspberries on top. A very elegant dish and honey and yogurt are the best flavor choice. Who can resist? =)
    Reply
  35. Sam Henderson says

    June 7, 2013 at 7:47 am

    You've done it again. Every single post makes me smile. You're the best, Sylvie.
    Reply
  36. melodie68 says

    June 8, 2013 at 2:28 am

    merci à vous pour ce partage gourmand que j'ai choisi de faire partager voir ici : http://lesnotesdemelodie68.wordpress.com/2013/06/08/yaourt-de-miel-semifreddo-aux-framboises-et-pistache-honey-yogurt-semifreddo-recipe-with-raspberries-and-pistachios/
    Reply
    • Sylvie says

      June 11, 2013 at 4:54 pm

      Merci!
      Reply
      • Melodie68 says

        June 12, 2013 at 3:43 am

        c'était un plaisir :)
        Reply
  37. Sanjeeta kk says

    June 8, 2013 at 10:16 am

    I make yogurt dessert minus eggs...would love to try your version and taste the difference. Love..love..love the clicks, Sylvie!
    Reply
  38. Megan says

    June 8, 2013 at 1:04 pm

    This looks wonderful! I'm trying to make it now and don't see how much vanilla extract to add. Can you help me out in making this delicious looking treat?
    Reply
    • Sylvie says

      June 8, 2013 at 9:38 pm

      Hi Megan, There's not any vanilla extract in the semifreddo, it's just honey and lemon juice to give it a light clean flavor. Hope that helps!
      Reply
  39. Irina @ wandercrush says

    June 8, 2013 at 8:09 pm

    I'm a bit embarrassed to say I've never had a semifreddo before! It always seemed extra intimidating to make, but those photos make the effort seem oh-so-worth-it. Really informative, thank you! I love learning about new food prep.
    Reply
  40. Jen @ Savory Simple says

    June 9, 2013 at 3:40 am

    Semifreddo was served at one of the restaurants I used to work at but I think I need to try a homemade version. I found the one at work to be frozen too solid! This is one gorgeous dessert.
    Reply
  41. jehanne@thecookingdoctor says

    June 9, 2013 at 4:07 am

    Ironically I was browsing through Lebovitz's Ready for Dessert only few hours ago, stumbled across some semifreddo recipes but without a picture, so I don't know how it looks like, until I saw this! Stunning, Sylvie :-)
    Reply
  42. Kim Beaulieu says

    June 9, 2013 at 7:22 pm

    This is so amazingly stunning. I just want to dig in with the biggest spoon I can find.
    Reply
  43. Nami | Just One Cookbook says

    June 10, 2013 at 1:31 am

    Sylvie, this is such an incredibly beautiful dessert! I LOVE semifreddo and have tried it several times at the restaurant; however, I've never seen anything that is even close to this beautiful semifreddo!! I'm in love with your pictures.
    Reply
  44. Viviane Bauquet Farre- Food and Style says

    June 10, 2013 at 2:09 pm

    So beautiful, Sylvie! The perfect combination of sweet and salty!
    Reply
  45. najwa kronfel says

    June 10, 2013 at 2:40 pm

    This looks absolutely wonderful and refreshing!
    Reply
  46. Jeanne @ Cooksister says

    June 11, 2013 at 6:44 am

    Saw this on Pinterest this morning and I HAD to come and take a look - just gorgeous! Love the flavours and how beautiful it is - and I adore making semifreddo! I do a great spiced red plum one :)
    Reply
  47. Sommer @ ASpicyPerspective says

    June 11, 2013 at 6:54 am

    So, so lovely! Gorgeous dessert, Sylvie!
    Reply
  48. Kitchen Belleicious says

    June 11, 2013 at 6:55 pm

    how do you get it to be that perfect in shape and color and that gorgeous in the pics! Wow, i am drooling
    Reply
  49. nipponnin says

    June 11, 2013 at 9:11 pm

    So pretty! I love your styling style...what? Sophisticated, elegant yet bold! The color of raspberries against white semifreddo is so nice.
    Reply
  50. Kankana says

    June 11, 2013 at 10:59 pm

    I am not an ice cream lover but this looks soooo good and I love that it's soft and creamy as compared to ice cream. LOVE the bright white light photography.
    Reply
  51. Nutmeg Nanny says

    June 12, 2013 at 8:22 am

    Oh my, this is beautiful! Looks like a perfect summer treat :)
    Reply
  52. Ashfoodfashionparty says

    June 13, 2013 at 10:58 am

    Your pictures entice me before I get to the recipe..Lovely as always.
    Reply
  53. sweetsugarbelle says

    June 13, 2013 at 11:07 am

    I love this recipe, Sylvie! It contains all of my favorite flavors, doesn't require any special equipment/machines, and it's perfect for us in this sweltering heat. I feel like a broken record because I say this often, but your photography...it's mindblowingly beautiful!
    Reply
  54. SpicieFoodie says

    June 13, 2013 at 2:13 pm

    This airy and cooling treat is exactly what I want on a hot summer day. Thanks for sharing your delicious recipe, Sylvie.
    Reply
  55. Ashfoodfashionparty says

    June 14, 2013 at 10:52 am

    Delicious.....SO inspired..I might make it tonight
    Reply
  56. Veronique says

    June 29, 2013 at 2:47 pm

    Just curious, you say that there is no vanilla in the recipe but you state it right here. Perhaps its an error, just checking. In a mixer bowl combine egg whites, honey, cream of tartar, salt and vanilla extract and set over a pot of simmering water (the bottom of bowl should not touch the water); stirring until mixture is warm, about 2 to 3 minutes. Also I tried to whisk on med-high the egg white mixture, but it never hardened to stiff peaks, it stayed wet. I dumped the lot and whisked egg whites by themselves and added the honey-salt mix to the lemon yoghurt mixture. Didn't use the cream of tartar at all since made stiff peaks with just egg whites. Thank you very much for this amazing recipe!
    Reply
    • Sylvie says

      June 29, 2013 at 10:27 pm

      Thank you for catching that! When I first wrote the recipe I had included vanilla but after testing decided the flavor was better without so I eliminated it but must have forgotten to remove it from the instructions as well.
      Reply
  57. Kristi Rimkus says

    July 22, 2013 at 8:13 pm

    This dessert looks amazing. I've not heard of semifreddo, and I can see I've been missing out.
    Reply
  58. Yvonne says

    September 7, 2013 at 7:32 am

    Curious, why do we heat the egg white mixture? Could that step be left out? Is it to avoid the raw egg?
    Reply
    • Sylvie says

      September 7, 2013 at 1:55 pm

      No, actually the egg and sweetener is heated initially to make a more stable meringue that whips up nicely.
      Reply
  59. Monica Severino says

    September 7, 2013 at 2:53 pm

    Having lived in Italy, I've made semifreddo before (with crushed amaretti cookies). This recipe looks delicious and the combination of honey, yogurt, and pistachios reminds me of Middle Eastern cuisines. I may try this with a splash of rose water or orange blossom water.
    Reply
  60. Nicole says

    September 7, 2013 at 11:30 pm

    Can you omit the cream of tartar? For allergy reasons....
    Reply
    • Sylvie says

      September 8, 2013 at 12:48 am

      Yes, you can omit it. It just may take you a little longer to whip up the egg whites to stiff peaks but it will not affect the recipe. Hope that helps!
      Reply
  61. Steph says

    December 24, 2013 at 11:40 am

    Sounds delicious, thank you for sharing! I have all the ingredients but I have only regular pasteurized honey. Can that be used instead of wildflower honey or will it take away from the taste? If so, I can certainly go and buy some.
    Reply
    • Sylvie says

      December 25, 2013 at 12:35 am

      Hi Steph, Yes you can use that instead if that's what you have on hand. Wildflower honey has a more intense flavor but you can certainly substitute another honey if you prefer here. Regular pasteurized honey will just be a milder flavor but it works just fine.
      Reply
  62. Irene Sørsdahl says

    May 28, 2014 at 3:54 am

    That looks just beautiful and so delicious. Would love to make it for my daughters confirmation. One question: strained youghurt ... do you strain it yourself or is it a special kind you buy? Here in Norway we do get Greek or regular. Guess I'll just strain it through cheese cloth? Thanks for a most lovely dessert option :)
    Reply
    • Sylvie says

      May 28, 2014 at 2:14 pm

      Hi Irene, Most regular yogurt is too runny so I strain it myself with a cheesecloth but some brands of Greek yogurt are very thick and could be used instead without straining.
      Reply
  63. Cari says

    May 28, 2014 at 8:09 am

    This looks amazing and I want to make it for my family this week. Is there any concern about using the egg whites raw? I always thought that there was the issue of bacteria. Obviously you know something I don't as do all the other responders because no one has mentioned it. Can you please comment ? Thanks so much
    Reply
    • Sylvie says

      May 28, 2014 at 2:12 pm

      Hi Cari, heating the honey and egg whites gently before whipping them should remove any concerns since they are no longer raw but if you'd like to be extra cautious you can opt for pasteurized egg whites instead although they will not whip up as well as the fresh ones. Hope that helps!
      Reply
  64. Trudy @eatliveandplay says

    July 9, 2015 at 9:41 am

    Hi Sylvie! I absolutely love your blog! I've always been very intimated to make semifreddo but you've given me the confidence to tackle this :) Great post!
    Reply

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