@thechefoutwest: Chocolate covered pistachio FroYo cups Quick recipe is below but as always you can find the full recipe and more on my website at the link in my bio or thechefoutwest,com Or google “thechefoutwest pistachio cups recipe” Ingredients ¾ cup full fat Greek yogurt 1 ½ cups shelled pistachios unsalted ¼ cup honey or maple syrup to taste Pinch of salt optional Extra chopped pistachios for topping Instructions Blend: Add Greek yogurt, pistachios, honey or maple syrup, and a pinch of salt to a blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed. When I filmed this recipe, my blender was in use! So I used a glass jar and my immersion blender to blend. Either works, go for what's easiest for you. Taste and Adjust: Taste the mixture and adjust sweetness if needed. Pistachios vary in intensity so this step matters. Fill the Molds: Spoon or pour the mixture evenly into silicone muffin molds or small cups. Top: Sprinkle chopped pistachios generously over the tops before freezing. Freeze: Freeze for 3 to 4 hours until just set and easy to bite into. Serve: Pop out of the molds and eat immediately. If frozen for longer than 4 hours, transfer to the fridge for about an hour before serving to soften slightly. Notes Blend for a full 90 seconds to two minutes for the smoothest result. Use full-fat or 2% Greek yogurt. Non-fat versions have too much water content. Keeps in the freezer for up to two weeks. Press plastic wrap directly against the surface. Chocolate-dipped variation: dip fully frozen cups in 1 cup melted dark chocolate, top with chopped pistachios, refrigerate 1 hour before serving

Chef Josh Gale

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Region: CA

Thursday 09 July 2026 18:32:40 GMT