Recipe: Spiced honey yoghurt with strawberries
- 500g (2 cups) fat-free natural yoghurt (Jalna brand)
- Pinch of ground cinnamon
- 2 tbs honey
- 1 x 250g punnet strawberries, hulled, washed, dried, halved
- 8 pieces almond bread
- Line a sieve with 2 layers of muslin and place over a large bowl. Place the yoghurt, cinnamon and 1 1/2 tbs of the honey in a medium bowl and stir until well combined. Spoon the yoghurt mixture into the muslin and cover the surface with plastic wrap.
- Place in the fridge for 10 hours or overnight to drain excess liquid. Turn the spiced honey yoghurt onto a plate and peel off the muslin. Divide the strawberries among serving bowls. Top with spiced yoghurt and drizzle with the remaining honey. Serve with almond bread.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)