Saffron yoghurt

Yield: 4 servings

Measure Ingredient
1 pinch Schwartz Saffron strands
3 teaspoons Boiling water
½ pint Greek Style yoghurt; (300ml)
4 Schwartz Cardamom Pods
6 teaspoons Caster sugar

Soak the Saffron in the water for 30 minutes. Mix the Saffron and water with the Greek yoghurt. Crush the Cardamom Pods, remove the seeds and grind with a pestle and mortar as finely as possible. Stir into the yoghurt with the sugar.

Chill well and serve decorated with lemon peel. This yoghurt goes well with fresh fruit salad.

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