Creamy saffron yogurt

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Recipe by Good Food

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1. Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).
2. Remove the seeds from the cardamom pods and crush them using a pestle and mortar - you will need 1 tsp of ground cardamom.
3. Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)
4. Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.

Per serving

204 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, salt 0.22 g

'The aroma and flavour of the crushed cardamom was wonderful, so much better than ready ground. The pistachios added a nice crisp bite.'

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• Rebecca

  04 August 2008

  Rebecca rated and commented on this recipe

  

  This desert was yummy - and nice and refreshing after a flavour ridden main. I would suggest increasing the amount of saffron to add flavour - as the cardamon can over power.

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Ingredients

• 700g Greek yogurt
• 2 tsp cardamom pods
• 100g golden caster sugar
• 8-10 saffron strands
• 1 tsp milk

To serve

• 1 tbsp shelled pistachios , slivered
• 1 large ripe mango , sliced

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 700g Greek yogurt
• 2 tsp cardamom pods
• 100g golden caster sugar
• 8-10 saffron strands
• 1 tsp milk

To serve

• 1 tbsp shelled pistachios , slivered
• 1 large ripe mango , sliced

Per serving

204 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, salt 0.22 g

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