NEW YORK (CBSNewYork) – Greek yogurt is all the rage. Mike DeSimone and Jeff Jenssen, authors of The Fire Island Cookbook, showed us how to take it up a notch and make it a refreshing, cool treat.

Click here for a printable version of this recipe (.pdf)

Mike DeSimone and Jeff Jenssen’s Pistachio Frozen Greek Yogurt

Makes 8 Servings


  • ¾ cup sugar
  • 3 cups good-quality Greek yogurt
  • 1 ½ teaspoons almond extract
  • ¼ cup chopped pistachio nuts plus ¼ cup whole pistachios


Whisk the sugar into the yogurt in a glass bowl. Add the almond extract and the chopped and whole pistachios, and mix well.

Refrigerate for 2 hours.

Transfer the mixture to the canister of an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately, or return to the freezer until ready to serve.

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