Pistachio Cream
This is a rich, creamy, and nutty cream that makes for a delicious spread or filling for cakes or cookies.
Servings 8
Calories 130kcal
Ingredients
- 1/2 cup shelled unsalted pistachios
- 1 tablespoon butter melted, or butter-flavored coconut oil for dairy-free
- 1/3 cup heavy cream or cashew cream for dairy-free
- 2 ounces sugar-free white chocolate 1/2 cup, or more heavy cream and stevia glycerite to taste (substitute 1/4 cup cashew cream and 1/4 cup pistachio oil for dairy-free and add stevia to taste)
- 1/2 teaspoon pistachio extract optional
- 2-3 drops natural green food dye optional
- pinch salt
Instructions
- Add the pistachios to a small pot and cover with several inches of water. Bring to a boil and boil the pistachios for 5 minutes. Drain the water and pour the pistachios onto a clean towel. Fold the towel in half and rub the pistachios between the towel to remove the skins.
- Add the peeled pistachios, salt, chocolate, and butter to a high power blender and set aside.
- Heat cream. Pour over white chocolate and pistachios in the blender and let stand for 5 minutes to soften the white chocolate. Add in the green color and pistachio extract, if using. Blend until completely smooth. If you are skipping the white chocolate, do not bother heating the cream and blend everything together.
Notes
Will keep for 2 weeks refrigerated. Makes 1 cup, serving size: 2 tablespoons.
Protein:Energy Quotient [calories]: 0.1, Protein % of calories: 6.5%
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 87mg | Fiber: 4g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.3mg