Greek Honey-Yogurt Semifreddo with Pistachios

Line a loaf pan (8x4 or 9x5 inches) with plastic wrap, leaving an overhang on all sides. This will help with easy removal.

In a large bowl, combine the Greek yogurt, honey, vanilla extract, lemon zest, and salt. Whisk until well combined and smooth.

In a separate, chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Be careful not to over-whip.

Gently fold the whipped cream into the yogurt mixture in two additions, using a spatula. Fold until just combined, being careful not to deflate the cream.

Stir in half of the chopped pistachios into the semifreddo mixture.

Pour the mixture into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining chopped pistachios over the top.

Cover the loaf pan tightly with the overhanging plastic wrap, then cover with an additional layer of plastic wrap or aluminum foil. Freeze for at least 4 hours, or preferably overnight, until firm.

To serve, remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Use the plastic wrap overhang to lift it out of the pan, slice, and serve immediately.