Strawberry labneh
Try this easy summer dessert which features thick Greek yogurt, strawberries macerated in rosewater, honey and pistachios. Serve with biscuits on the side
-
Prep:20 mins
plus 4 hours draining. No cook - Serves 4
- Easy
Nutrition per serving
-
kcal 246
-
fat 11g
-
saturates 7g
-
carbs 29g
-
sugars 29g
-
fibre 4g
-
protein 6g
-
salt 0.3g
Ingredients
- 400g natural, thick, full-fat Greek yogurt
- 400g strawberries
- 1 ½ tsp caster sugar
- 2 tsp rosewater
- 3 tbsp good-quality honey
- chopped pistachios, to serve
Method
Mix the yogurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in the yogurt and put in the fridge to strain for 4 hrs.
Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.
After 4 hrs, turn the labneh out into a clean bowl. Gently fold through the honey. Take ¼ of the strawberries and purée them in a blender, then fold into the labneh, so you have a rippled yogurt. Serve in glass bowls with the rest of the strawberries on top, scatter with pistachios, and serve with the pistachio & coriander seed biscuits on the side.
