PRINT THIS RECIPE
Ingredients
- 1 cup lightly salted roasted pistachio, divided
- 1 1/2 cups nonfat or low-fat Greek yogurt
- ⅓ cup sweetened condensed milk
- 1 tablespoon fresh lime juice
Instructions
- Place 1/4 cup of the pistachios in a blender. Blend on low speed, gradually increasing the speed to high, for 30 seconds to 1 minute, until the pistachios are finely ground. Add the yogurt, condensed milk, and lime juice and blend on low speed, gradually increasing the speed to high, for 1 to 2 minutes until smooth.
- Line a small 1- to 1 1/2-quart baking dish or loaf pan with parchment paper. Pour the gelato mixture inco the dish. Coarsely chop the remaining 1/4 cup pistachios and sprinkle them evenly over the top.
- Freeze the gelato, uncovered, overnight (for 8 or more hours) until firm.
- For serving, portion out whatever amount of the frozen gelato you want to enjoy, and allow to stand at room temperature for 20 to 40 minutes until it is soft and scoops to your liking.
- It will be very firm straight out of the freezer, so if you aren’t thawing all of it to enjoy right away, use a table knife or ice cream scoop to remove what you are eating.
- Tightly cover and freeze the rest for up to & weeks.
