Pistachio Ice Cream with FAGE Total Greek Yogurt

Simply delectable.


5 gelatin sheets or 2 packages powdered gelatin
2 cups FAGE Total, FAGE Total 2% or FAGE Total 0%
6 oz fresh cream
½ tsp saffron, plus extra for garnish
¼ cup + 2 tbsp sugar
½ cup + 2 tbsp chopped pistachios
2½ tbsp almond flakes

Less than 15'
Serves 2
  1. Dissolve the gelatin in a bowl of cold water.
  2. In a saucepan, combine the FAGE Total and fresh cream and bring the mixture to a boil, stirring constantly.
  3. Add saffron, sugar and most of the pistachios and almond flakes and cook for another 10 minutes.
  4. Remove from heat and stir in the gelatin, then transfer the mixture to small molds and freeze for at least 3 hours.
  5. Serve cold, garnished with chopped pistachios, almond flakes and saffron.