Espresso Gelées with Candied Pistachios

The Good News Melissa Clark loves this dessert because "it's light, but feels very sinful." Greek yogurt and sugared pistachios add satisfying creaminess and crunch.



Slideshow:  More Healthy Dessert Recipes


  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): plus 6 hr setting time
KEY: Well-Being, Cocktail Party, Holiday Open House, Mother's Day, New Year's Eve, Valentine's Day, Desserts, Healthy, Make Ahead

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candied pistachios
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons hot water
  • 1/4 cup shelled pistachios
  • 1 tablespoon turbinado sugar
  • 1 teaspoon unflavored powdered gelatin
  • 1 tablespoon cold water
  • 1/4 cup sugar
  • 1 cup freshly brewed espresso
  • 1/4 cup 2-percent Greek yogurt
  • 1/2 tablespoon confectioners' sugar

How to make this recipe

  1. MAKE THE TOPPING Preheat the oven to 350. Line a cookie sheet with parchment paper. In a bowl, stir the granulated sugar with the hot water. Add the pistachios and turbinado sugar; stir to coat. Spread the pistachios on the cookie sheet and bake until crisp, about 8 minutes. Let cool, then break into pieces.
  2. MAKE THE TOPPING In a small glass bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes. Stir the sugar into the espresso until dissolved. Stir in the gelatin until dissolved and pour into 4 espresso cups. Refrigerate the gelées until set on top, about 2 hours. Cover with plastic wrap and chill until thoroughly set, at least 4 hours longer.
  3. MAKE THE TOPPING In a bowl, stir the yogurt with the confectioners' sugar. Top each gelée with a dollop of yogurt, sprinkle with the candied pistachios and serve.


One serving 130 cal, 4 gm fat, 0.5 gm sat fat, 23 gm carb, 1 gm fiber.

Contributed By Photo © James Baigrie Published December 2006

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