Hi, magsons, My name is Dipika, and I want to share my story for the Pastachios contest. Pistachios are the best part of my old memory; this word connects me very strongly with my grandmother. When I was in school, my grandmother taught me a wonderful pistachio shrikhand (creamy sweet recipe). I wish I could share the images of my recipe. Which later on I developed. All you need is a homemade curd, which I make by using full cream milk. I keep this curd hanging in a clean cotton Muslin cloth for 1 whole night, and the next morning all the water is gone, and I am left with a ball of cream. On the other side, I kept an unsalted handful of pistachios in water for soaking, and after 1 hour, I made paste out of it in a mixer. Now I add 1 cup of sugar, 5 spoons of cardamom powder, 2 pinches of nutmeg powder, and pistachio paste.. to the cream ball and mix the ball with a spoon until it becomes a fine, creamy paste. Do not mix it in the mixer; only use your hand with a spoon. And top it with some unsalted or salted pistachios and cashews. Enjoy this wonderful and mesmerizing pistachio-flavored shrikhand with hot fried puris or with your fingers like a kid!
1 avocado, peeled, seeded, and mashed until smooth (1/2 cup)
2 cups fat-free plain Greek-style yogurt
2 tablespoons cornstarch
¾ cup granulated sugar
2 large egg whites
1 teaspoon almond extract
⅛ teaspoon salt
¼ cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 (16 ounce) container frozen nondairy low-fat whipped topping, thawed, plus more for garnish
Directions Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It’s OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.
Roast shelled pistachios with honey, a pinch of sea salt, and a dash of cinnamon until they’re caramelized and crunchy. Let them cool and serve as a delightful snack or sprinkle over vanilla ice cream for a sweet and nutty twist. Enjoy the irresistible combination of honey-kissed pistachios🤤😋
Pistachio Yogurt Dip
First grind pistachios until finely chopped. Then mix the pistachios with plain yogurt, honey, and a pinch of salt. Serve with crackers or nachos.
Hi, magsons, My name is Dipika, and I want to share my story for the Pastachios contest. Pistachios are the best part of my old memory; this word connects me very strongly with my grandmother. When I was in school, my grandmother taught me a wonderful pistachio shrikhand (creamy sweet recipe). I wish I could share the images of my recipe. Which later on I developed. All you need is a homemade curd, which I make by using full cream milk. I keep this curd hanging in a clean cotton Muslin cloth for 1 whole night, and the next morning all the water is gone, and I am left with a ball of cream. On the other side, I kept an unsalted handful of pistachios in water for soaking, and after 1 hour, I made paste out of it in a mixer. Now I add 1 cup of sugar, 5 spoons of cardamom powder, 2 pinches of nutmeg powder, and pistachio paste.. to the cream ball and mix the ball with a spoon until it becomes a fine, creamy paste. Do not mix it in the mixer; only use your hand with a spoon. And top it with some unsalted or salted pistachios and cashews. Enjoy this wonderful and mesmerizing pistachio-flavored shrikhand with hot fried puris or with your fingers like a kid!
Adding Pistachio in my Protein Shake!
Here is my Pistachio Chocolate Cheesecake Recipe!
Ingredients
3 ounces chocolate wafer cookies
¾ cup raw unsalted pistachios, divided, plus more for garnish
2 tablespoons granulated sugar
2 tablespoons butter, melted
2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened
1 avocado, peeled, seeded, and mashed until smooth (1/2 cup)
2 cups fat-free plain Greek-style yogurt
2 tablespoons cornstarch
¾ cup granulated sugar
2 large egg whites
1 teaspoon almond extract
⅛ teaspoon salt
¼ cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 (16 ounce) container frozen nondairy low-fat whipped topping, thawed, plus more for garnish
Directions
Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It’s OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.
Tasty Pistachio Chocolate Cheesecake is ready!
Roast shelled pistachios with honey, a pinch of sea salt, and a dash of cinnamon until they’re caramelized and crunchy. Let them cool and serve as a delightful snack or sprinkle over vanilla ice cream for a sweet and nutty twist. Enjoy the irresistible combination of honey-kissed pistachios🤤😋