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Raspberry and Pistachio Semifreddo

I have been lucky enough to have permission to share this recipe from the new cookbook: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell

Seriously, if you’re stumped with what food to make for Christmas, do yourself a favour and grab this book. Not only is it filled with some great ideas (including Cocktails!) the food is nice and healthy too and won’t put you over the edge.

I mean, take a look at this Raspberry and Pistachio Semifreddo!!

raspberry and pistachio semifreddo christmas dessert


Frozen Christmas Dessert – Raspberry and Pistachio Semifreddo 

Raspberry and Pistachio Semifreddo

Sandra Dunbar and Meg Pell
8 grams of carbs per serve fresh raspberries + pistachio nuts + sugar of choice + rose water + cream + eggs + egg yolks A semi-frozen delight. Ensure the eggs are at room temperature. We used a 1cm long x cm wide (base) x 6cm deep loaf pan.
Course Dessert


  • 300 g raspberries fresh
  • 40 g pistachio nuts
  • 1/4 cup sugar substitute of choice or xylitol (55g
  • 1 tablespoon 20ml rose water
  • 1 3/4 cups 430ml cream, thickened, regular fat
  • 2 eggs
  • 4 egg yolks


  • Grease and line the loaf pan with cling wrap or baking paper. Allow a generous overhang to help remove the log.
  • Roughly chop the pistachios and lightly dry roast them in a pan.
  • Place the eggs, egg yolks and sugar substitute in a heatproof bowl over a saucepan of boiling water, making sure that the bowl does not touch the water.
  • Immediately reduce to a simmer and whisk the egg mixture for about 5 minutes or until it is of a light custard consistency and can form a figure 8 on the surface.
  • Remove from the heat and continue whisking until it cools. Set aside with a cover of cling film on the surface to prevent a skin forming.
  • Whip the cream and gently fold into the custard mixture with the pistachios, rose water and half of the raspberries.
  • Pour the mixture into the prepared loaf pan, cover and freeze overnight or until it is firm.
  • Remove from the freezer and allow to stand for at least 5 minutes before turning onto a serving plate.
  • Top with the remaining raspberries.


Nutrition Panel
per serving
energy 1357.1kj
energy 324.2cal
protein 6.1g
total fat 26.5g
saturated fat 14.5g
cholesterol 197mg
carbohydrate 7.6g
sugars 7.3g
dietary fibre 5.1g
vitamin C 20.4mg
total vitamin A equivalents 323.2µg
sodium 43.5mg
potassium 239.8mg
calcium 71.8mg
iron 1.2mg

To find out more about Carbs by numbers low carb recipe options ─ Christmas by Sandra Dunbar and Meg Pell visit www.carbsbynumbers.com

Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at www.carbsbynumbers.com

carbs by numbers Christmas


Eva Lewis


  1. Sarahmary
    December 2, 2015 / 12:43 pm

    I love my nans steamed christmas pudding. It’s nutty with spice, served warm with a dollop of King Island double cream. Decadent!

  2. paula
    December 2, 2015 / 10:22 pm

    I’m a big trifle fan and discovered Baileys Irish Cream custard today so that is a definite on my list of ingredients nomnomnom

  3. Lennice Cummings
    December 8, 2015 / 9:46 am

    A good old Aussie pavolova. It’s delicious and extremely fattening

  4. Kylie Harris
    December 8, 2015 / 10:56 am

    My family always has Trifle, My Nana made an incredible one and thankfully my sister can now make one just as perfect, it is all in the perfect custard

  5. Chantelle
    December 8, 2015 / 11:24 am

    Dislike Christmas cake ): Anything with cherries, berries or coconut is a winner. Yum

  6. Eva Kiraly
    December 9, 2015 / 12:11 pm

    Christmas pudding with custard, the treasure hunt is the bit I really love!

  7. Sonya Blyton
    December 10, 2015 / 3:40 pm

    My Grandmothers Triffle recipe would be my favourite recipe of all time!! It is a tradition that I make it for the family……even my sisters ring to make sure it is all prepaired and ready to enjoy on Xmas day!!

  8. Natasha McDonald
    December 10, 2015 / 6:40 pm

    Pavlova, lashings of thick whipped cream, Thinly sliced fruits, prefect summers day christmas dessert

  9. Kristy
    December 10, 2015 / 7:18 pm

    Definitely trifle, love it !!! I also can’t say no to a rum ball

  10. Mary Preston
    December 10, 2015 / 8:44 pm

    My mother makes a Port Wine Trifle that is to die for. When we eat it for Christmas lunch EVERYONE is looking for an afternoon nap.

  11. Sharon M
    December 10, 2015 / 9:27 pm

    Swedish Princess Cake, vanilla sponge, layered with custard, jam and cream and topped with marzipan!!! This goes down a treat because no one in our family likes fruit cake 🙂 Thank you and good luck everyone!!

  12. December 12, 2015 / 1:10 pm

    That is one seriously gorgeous looking dessert – and the cookbook sounds amazing too!! Thanks for linking up with our Fabulous Foodie Fridays party xx