Two glass bowls serving strawberry labneh with biscuits alongside

Strawberry labneh

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(1 ratings)

Prep: 20 mins plus 4 hours draining. No cook

Easy

Serves 4

Try this easy summer dessert which features thick Greek yogurt, strawberries macerated in rosewater, honey and pistachios. Serve with biscuits on the side

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal246
  • fat11g
  • saturates7g
  • carbs29g
  • sugars29g
  • fibre4g
  • protein6g
  • salt0.3g
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Ingredients

  • 400g natural, thick, full-fat Greek yogurt
  • 400g strawberries
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1 ½ tsp caster sugar
  • 2 tsp rosewater
  • 3 tbsp good-quality honey
    Honey

    Honey

    huh-nee

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

  • chopped pistachios, to serve

Method

  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.

  2. Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.

  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.

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