Labneh is a thick, tangy, velvety strained yogurt with a mascarpone-like flavour. It makes a great base for sweet strawberries, tart cassis syrup and toasted pistachios.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
- 4 cups hulled strawberries , quartered
- 1 cup granulated sugar
- 1 cup crème de cassis
- 2 cups labneh or plain Greek yogurt (see tip in Method)
- 1/3 cup chopped toasted salted pistachios
In large bowl, toss together strawberries, sugar and crème de cassis. Let stand until mixture is syrupy, 20 minutes to 1 hour.
Strain strawberry syrup into large saucepan. Return strawberries to same bowl. Bring strawberry syrup to boil over medium-high heat; cook until thick, 10 to 15 minutes. Scrape into small bowl; stir in 1 tbsp water. Let cool to room temperature. If syrup becomes too thick, gently warm in saucepan and stir in up to 1 tbsp hot water to loosen.
Divide labneh among 4 bowls. Divide half of the strawberry syrup among bowls, swirling into labneh. Top with strawberries; sprinkle with pistachios. Drizzle with remaining syrup, if desired.
Tip from The Test Kitchen: To make your own labneh, line a fine-mesh sieve with cheesecloth or a large coffee filter; set over a large bowl. Spoon in plain Greek yogurt; refrigerate and let drain overnight.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 368 mg
- Sugars 52 g
- Protein 15 g
- Calories 484
- Total fat 18 g
- Potassium 376 mg
- Cholesterol 50 mg
- Saturated fat 9 g
- Total carbohydrate 63 g
- Iron 9
- Folate 11
- Calcium 6
- Vitamin A 17
- Vitamin C 115