Honeyed nut & pomegranate pots

Honeyed nut & pomegranate pots

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(2 ratings)

Prep: 20 mins plus chilling (no cook)


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


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



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

  • juice ½ orange



    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



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


  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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Comments, questions and tips

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29th Apr, 2020
These were really appealing in the sense that my husband and I love middle Eastern desserts but can't be doing with the whole ffaff they usually entail to make. These were ideal for assembling during a lockdown morning. Who would've known shredded wheat makes the perfect alternative for kadaifi! I used a mix of pistachios and walnuts. So easy to put together and though not a perfect imitation of baklava these certainly make delicious little dessert pots. Be generous with the honey but as always, go easy on the rose.
14th Apr, 2014
Chill for at.... I think someone forgot to finish the sentence!
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