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Two glass bowls serving strawberry labneh with biscuits alongside

Strawberry labneh

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal246
fat11g
saturates7g
carbs29g
sugars29g
fibre4g
protein6g
salt0.3g
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Ingredients

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.

  • 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.

Goes well with

Recipe from Good Food magazine, July 2017

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Overall rating

Rating: 5 out of 5.5 ratings
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