Honey Yogurt Semifreddo
- 14 oz Greek yogurt (2%)
- 1/2 cup honey, plus additional for serving
- 2 cups heavy cream
- 1/2 cup confectioners sugar
- 1/2 cup crushed pistachios
Whisk together the yogurt and honey until blended and smooth. In the bowl of an electric mixer , using the wire whisk attachment, whip the heavy cream and sugar until you have whipped cream with stiff peaks. Gently fold in the honey yogurt with a spatula. Divide the mixture into 6 ramekins, smooth the tops, and cover with plastic wrap. Place in the freezer for at least 4 hours, or until the semifreddos are firm. This may be done one or two days in advance.
When ready to serve, dip each ramekin into a bowl of hot water. Slide a thin knife or spatula along the edges and invert over a serving dish. Smooth the semifreddo if necessary. Serve with a drizzle of honey and pistachios.