Justine Dungo from Pretty in Pistachio is gal that graduated college, got a 9-5 job and started to realize she was becoming “one of those people.” She was settling, getting used to a routine, and becoming corporate… Being an artist at heart (she dabbles in fine art, photography and a bunch of other awesomeness,) she decided she had to do find a hobby that would be creative and fufilling. That’s when Pretty in Pistachio was born. A blog that incorporates the tiny nut into a lot of recipes while giving room for other delicious dishes that don’t involve them at all.

“Although my blog is mainly about baking and food, I’m not a baker, a pastry chef, a connoisseur of delicacies. I didn’t spend years studying the difference between cake flour and all purpose flour or pastry dough and yeast dough. I’m an artist. Pretty in Pistachio is a way for me to express my artistic and creative side through something everyone loves: food.”



“This blog allows me to be creative in my choice and combination of flavors, textures, plating, creative writing, and most importantly … I get to have cookie photoshoots! Who ever thought my fine art photography classes would come in handy when making sure a glass of milk is placed at the perfect diagonal to a stack of short breads and that the crumbs are placed just right.”

If you appreciate fine art just as much as you love food, check out Justine’s portfolio at  www.justinedungo.com. Lucky for us Justine did a special recipe/blog post just for SHK. And it looks fuckin’ yummy. It’s also perfect for 4th of July weekend BBQing. Check it out:

Raspberry Pistachio Popsicles Main

Pistachio Popsicle with Raspberries and Vanilla Yogurt

Popsicles have a tendency to bring on the nostalgia of childhood summers. It brings you back to those summers, playing on the lawn as the golden glow of the sun beats down. There is no better way to cool off as a kid than with a refreshing frozen treat. With summer approaching, creating a popsicle recipe with sophisticated flavors only seemed appropriate.

These raspberry pistachio popsicles are yogurt based, and make for a mix of a creamy yet juicy texture. The layers start with rich flavorful pistachios, mixed with frozen vanilla yogurt, and end with sweet fruity raspberry notes.

Ingredients –
1 ½ cups fresh raspberries
3 tbls. super fine sugar
pinch of salt
¾ cups unshelled pistachios
1 ½ cups whole milk vanilla yogurt

Materials –
1 ice pop mold suited for 6 ice pops
Food processor
Rubber spatula
Bowls and measuring cups

Raspberry Pistachio Popsicles

Directions –
Using a food processor, combine the raspberries and 2 tbls. of the super fine sugar. Place on high speed until it forms a liquid. Once a liquid is formed, transfer to a small slotted strainer placed over a bowl. Use a rubber spatula to squeeze the juice through, discard the seeds. Mix in ½ of the vanilla yogurt and set aside.

Place the ¾ cups unshelled pistachios into the food processor along with the remaining 1 tbls. super fine sugar. Process until the pistachios have a sand like texture. Mix in ½ cup of the vanilla yogurt and set aside.

Take your ice pop mold and evenly distribute the pistachio yogurt mixture among the 6 molds. This will serve as the first layer and give the popsicle the green top as shown in the picture. Next, take the remaining ½ cup vanilla yogurt and distribute evenly between the 6 molds. This will serve as the white separation layer between the green of the pistachios and vibrant rouge of the raspberries. Fill the remainder of the ice pop molds with the raspberry yogurt mixture.

If you are using the plastic bottoms that come with the mold as the popsicle stick, you can put these in now and put the entire mold in the freezer for about 4 hours or up to 3 days. If you wanted to use something more decorative, you can get creative and use colorful straws or wooden sticks. To use these you want to first place the popsicles in the freezer for about an hour. After an hour, remove from freezer and place the decorative stick in the center of the popsicle. This freezing stage before adding the stick ensures that the stick will stay in place. Return to freezer and freeze for an additional 3 hours and up to 3 days.

Raspberry Pistachio Popsicles 1

When removing from freezer, you may run the mold under warm water for a few seconds in order to remove the popsicle. Serve and enjoy immediately.