Honeyed nut & pomegranate pots

Honeyed nut & pomegranate pots

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Cooking time

Prep: 20 mins plus chilling (no cook)

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
424
protein
9g
carbs
25g
fat
33g
saturates
15g
fibre
4g
sugar
15g
salt
0.1g

Ingredients

  • 85g shredded wheat, crushed
  • 200g pistachios, chopped
  • 100g honey
  • juice ½ orange
  • 300ml pot double cream
  • ½ x 250g pot Greek yogurt
  • 2 tsp rosewater
  • 110g pot pomegranate seeds

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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.

Recipe from Good Food magazine, April 2014

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