Sweet Yogurt Breakfast Sundae with Saffron & Pomegranate
Ingredients:
- 4 cups plain yogurt
- 1/4 cup honey
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 pomegranate
- 2 kiwis
- large pinch of saffron strands
- Mint leaves as garnish
Preparation:
1. Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom.
2. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate.
3. Layer yogurt, fruit and saffron in dessert cups.
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Comments: 19
I'm intrigued by the use of saffron in this breakfast recipe. Until now I've only thought to use it to flavor/color rice or fry batters. I can't wait to give this a shot.... too bad I don't have yogurt or a pomegranate and I ate my last kiwi in a smoothie for mid-day snack.... Next time, for sure!