Pistachio Gelato Ingredients:

• 1 cup shelled pistachios

• ¾ cup sugar substitute (erythritol or stevia blend)

• 2 cups skim milk

• 1 cup reduced-fat cream

• 4 large egg yolks

• 1 tsp vanilla extract

• A pinch of salt

• Extra chopped pistachios for garnish (optional)

Pistachio Gelato Directions:

• In a food processor, blend the pistachios with ¼ cup sugar substitute into a coarse paste.

• In a saucepan, heat skim milk and reduced-fat cream over medium heat until just simmering.

• In a bowl, whisk egg yolks, remaining ½ cup sugar substitute, and a pinch of salt until pale and thick.

• Slowly pour hot milk mixture into egg mixture while whisking.

• Return mixture to saucepan and stir over low heat until thick enough to coat the back of a spoon.

• Remove from heat and mix in pistachio paste and vanilla extract.

• Strain through a fine mesh sieve into a bowl. Cool to room temperature.

• Cover and refrigerate for at least 4 hours or overnight.

• Churn in an ice cream maker until soft-serve consistency is reached.

• Freeze 2 hours or until firm. Serve with chopped pistachios if desired.

WW Points Calculation:
Shelled pistachios (1 cup): 19.00 points
Sugar substitute (¾ cup): 0.00 points
Skim milk (2 cups): 5.00 points
Reduced-fat cream (1 cup): 14.00 points
Egg yolks (4): 8.00 points
Vanilla extract, salt, garnish: 0.00 points

Total Points: 46.00
Servings: 8
Per Serving: 5.75 points

Nutrition Information:
Calories: 195
Fat: 12g
Protein: 6g
Carbohydrates: 12g
Sugar: 2g
Sodium: 35mg