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Honeyed nut & pomegranate pots

Honeyed nut & pomegranate pots

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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: per serving
NutrientUnit
kcal424
fat33g
saturates15g
carbs25g
sugars15g
fibre4g
protein9g
salt0.1g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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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A star rating of 5 out of 5.2 ratings
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