Honeyed nut & pomegranate pots

Honeyed nut & pomegranate pots

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(1 ratings)

Prep: 20 mins plus chilling (no cook)

Easy

Serves 8
Create a cheat's baklava by soaking shredded wheat in honey. Top with creamy yogurt, pistachios and citrus

Nutrition and extra info

Nutrition: per serving

  • kcal424
  • fat33g
  • saturates15g
  • carbs25g
  • sugars15g
  • fibre4g
  • protein9g
  • salt0.1g
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Ingredients

  • 85g shredded wheat, crushed
  • 200g pistachio, chopped
  • 100g honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice ½ orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 300ml pot double cream
  • ½ x 250g pot Greek yogurt
  • 2 tsp rosewater
  • 110g pot pomegranate seeds

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

Method

  1. In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups.

  2. Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs, or up to 24 hrs. Before serving, top the pots with pomegranate seeds.

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Chill for at....

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