Strawberry labneh
- Rosie Birkett
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Serves 4
Easy
Prep: 20 mins
plus 4 hours draining. No cook
A star rating of 4.5 out of 5.7 ratingsRate
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Try this easy summer dessert which features thick Greek yogurt, strawberries macerated in rosewater, honey and pistachios. Serve with biscuits on the side
Gluten-free
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Strawberry labneh
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Ingredients
Nutrition
Units:
MetricUS
-
400g natural, thick, full-fat Greek yogurt
-
400g strawberries
-
1 ½ tsp caster sugar
-
2 tsp rosewater
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3 tbsp good-quality honey
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chopped pistachios
to serve
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Nutrition: Per serving
- kcal246
- fat11g
- saturates7g
- carbs29g
- sugars29g
- fibre4g
- protein6g
- salt0.3g
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Method
-
step 1
Mix the yogurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in the yogurt and put in the fridge to strain for 4 hrs.
-
step 2
Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.
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step 3
After 4 hrs, turn the labneh out into a clean bowl. Gently fold through the honey. Take ¼ of the strawberries and purée them in a blender, then fold into the labneh, so you have a rippled yogurt. Serve in glass bowls with the rest of the strawberries on top, scatter with pistachios, and serve with the pistachio & coriander seed biscuits on the side.
Recipe from Good Food magazine, July 2017
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A star rating of 4.5 out of 5.7 ratings
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