Espresso Gelées with Candied Pistachios

ACTIVE: 20 MIN
TOTAL TIME: 35 MIN plus 6 hr setting time
SERVINGS: 4

•HEALTHY
•MAKE-AHEAD

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.

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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

Gelée

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

Topping

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

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.
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.
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.

Espresso Gelées with Candied Pistachios

Candied Pistachios

Gelée

Topping

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