Espresso Gelées with Candied Pistachios

• Recipe by Melissa Clark

THE GOOD NEWS Clark loves this dessert because "it’s light, but feels very sinful." Greek yogurt and sugared pistachios add satisfying creaminess and crunch.

Ingredients

CANDIED PISTACHIOS

1. 1 1/2 teaspoons granulated sugar
2. 1 1/2 teaspoons hot water
3. 1/4 cup shelled pistachios
4. 1 tablespoon turbinado sugar

GELéE

1. 1 teaspoon unflavored powdered gelatin
2. 1 tablespoon cold water
3. 1/4 cup sugar
4. 1 cup freshly brewed espresso

TOPPING

1. 1/4 cup 2-percent Greek yogurt
2. 1/2 tablespoon confectioners’ sugar

Directions

1. MAKE THE CANDIED PISTACHIOS: 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 GELéES: 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.

Notes

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