Serves 4:
  • 500g of low-fat Greek yoghurt
  • 8 tablespoons of orange honey
  • Orange juice and rind as required
  • A handful of walnuts
  • A handful of almonds
  • 2 dried figs
  • 2 dried apricots
  • 2 teaspoons of pollen

Mix the orange honey and filtered orange juice into an emulsion, so that the honey is runnier and softer. Flavour with the orange rind. Chop up the figs and dried apricots, shell the walnuts and break them up roughly using your fingers.

Now assemble the individual pots: in a glass or sundae dish, alternate the ingredients in layers. Place two tablespoons of Greek yoghurt in the bottom, top with a generous tablespoon of honey and orange sauce, then nuts (walnuts and flaked almonds) and dried fruit (figs and apricots), followed by another two tablespoons of Greek yoghurt, before garnishing with a sprinkling of pollen and the flaked almonds. The walnuts and flaked almonds can be replaced with hazelnuts, pecans or macadamia nuts. If you like, you can replace the dried fruit with other varieties (papaya or red fruits) or even with fresh fruit. For extra crunch, in addition to the dried fruit and nuts and pollen, you can use puffed or wholegrain cereals.

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