Cassis and Strawberry Labneh Clouds Cassis and Strawberry Labneh Clouds

Cassis and Strawberry Labneh Clouds | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

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



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
Share X
Baking & Desserts

Cassis and Strawberry Labneh Clouds