Sweet Yogurt Sundae with Saffron & Pomegranate

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Servings: 8      Prep Time:       Cook Time:

My version is a bit different from Chefs Hari and Vikas - but definitely inspired by their spice combinations. Straining the yogurt creates a creamy, rich dessert without the calories of let's say, ice cream or creme fraiche. Instead of straining plain yogurt, you can use unstrained Greek yogurt. Use whatever fruit combinations you like, I love the festiveness of pomegranate and kiwi. Fresh grated cinnamon would also be a great addition. I would have loved to have pistachios in the dessert too! Inspired by Modern Indian by Hari Nayak and Vikas Khanna

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

Directions:

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.