These chilled saffron yoghurt pots are the perfect end to an Indian meal.
Ingredients
- 2 tablespoons milk
- Pinch of saffron threads
- 500g Greek-style natural yoghurt
- 2 tablespoons icing sugar mixture, sifted
- Pinch of ground cardamom
- 2 tablespoons chopped pistachio kernels
Method
- Step 1Heat the milk in a small saucepan over medium heat for 1 minute or until almost boiling. Stir in the saffron. Set aside for 10 minutes to infuse.
- Step 2Combine the yoghurt, icing sugar and cardamom in a medium bowl. Stir in the saffron mixture. Cover and place in the fridge for 2 hours to chill.
- Step 3Divide among serving glasses. Sprinkle with pistachio to serve.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
924 kj
Energy
10g
Fat Total
8g
Protein
79.08mg
Sodium
24g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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