High Protein Pistachio Frozen Yogurt with Knafeh Recipe
This High Protein Pistachio Frozen Yogurt with Knafeh is a luscious and nutritious dessert combining the creamy tang of Greek yogurt with the crunch of toasted pistachios and knafeh. Sweetened naturally with honey and enhanced with rich pistachio cream and dark chocolate drizzle, this frozen treat is perfect for a refreshing yet satisfying snack or dessert.
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Total Time: 12 minutes plus 4 hours freezing
- Yield: 2 servings
- Category: Dessert
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Frozen Yogurt Base
- 1 cup whole fat plain Greek yogurt
- 2 tablespoons honey
- 1/4 cup chopped pistachios
- 2–3 tablespoons milk (for blending, if needed)
Toppings
- 100 grams knafeh, cut into small threads
- 1/4 cup dark chocolate, melted
- 2 tablespoons pistachio cream
Instructions
- Prepare the Yogurt Mixture: Add whole milk Greek yogurt, honey, and chopped pistachios to a blender or food processor. Blend until the mixture is smooth and well combined, ensuring the pistachios are finely incorporated.
- Freeze the Yogurt: Pour the blended mixture into silicone molds and place them in the freezer for at least 4 hours or until completely frozen.
- Toast the Knafeh: While the yogurt is freezing, cut the knafeh into small threads. Toast them on a pan over medium heat for 3-5 minutes, stirring occasionally until they turn golden and crispy. Remove from heat and set aside.
- Refine the Frozen Yogurt Texture: Once the yogurt is frozen, remove it from the silicone molds and place it back into the blender. Blend again for 1-2 minutes until smooth and creamy with no large ice chunks remaining. Add milk a tablespoon at a time if needed to reach a smooth consistency.
- Assemble and Serve: Use a scoop or piping bag to place the softened frozen yogurt into serving bowls. Sprinkle the toasted knafeh threads on top, then drizzle with melted dark chocolate and pistachio cream for an elegant finish. Serve immediately and enjoy!
Notes
- For a richer texture, ensure to use whole fat Greek yogurt.
- You can substitute honey with maple syrup if preferred.
- Store any leftover frozen yogurt in an airtight container in the freezer.
- To avoid large ice crystals, re-blend the frozen yogurt before serving for the smoothest texture.
- Knafeh can be toasted in the oven at 350°F (175°C) for 5-7 minutes as an alternative to pan toasting.
