Sunday, May 7, 2017

Pomegranate yoghurt dessert

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INGREDIENTS:

  • 2 cups (500ml) Tamar Valley Greek Style Yoghurt
  • 2 tablespoons honey
  • 1/2 teaspoon orange flower water, or to taste
  • 1 large pomegranate, seeds removed
  • Small mint leaves and shortbread biscuits, to serve



INSTRUCTIONS:

  • Step 1
    Combine yoghurt, honey and orange flower water in a bowl. Add three-quarters of pomegranate seeds and gently stir to combine. Spoon evenly among four 1/2-cup (125ml) capacity serving glasses. Scatter with reserved pomegranate seeds. Top with a few mint leaves and serve with shortbread biscuits.

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