Ingredients
500g natural yoghurt
60ml apricot jam
You'll need to make:
½ cup Maggie's Roasted Granola
80ml apricot jam to serve
1 cup seasonal fresh fruit to serve
500g natural yoghurt
60ml apricot jam
You'll need to make:
½ cup Maggie's Roasted Granola
80ml apricot jam to serve
1 cup seasonal fresh fruit to serve
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Methods
Tip: You will need to start prepping the labneh the night before.
1
Place the yoghurt and jam into a large bowl and mix together well.
2
Line a medium size sifter or strainer with the muslin cloth and place it over a bowl.
3
Pour the yoghurt mixture into the muslin lined strainer, then bring all the edges up together and tie with string. Place in the fridge overnight.
4
The following day, remove the yoghurt mixture from the muslin cloth and evenly divide into 4 serving bowls or plates. Sprinkle over the granola, top each serve with 1 tablespoon of extra Apricot Jam and serve with seasonal fresh fruit.
Tip: You will need to start prepping the labneh the night before.
1
Place the yoghurt and jam into a large bowl and mix together well.
2
Line a medium size sifter or strainer with the muslin cloth and place it over a bowl.
3
Pour the yoghurt mixture into the muslin lined strainer, then bring all the edges up together and tie with string. Place in the fridge overnight.
4
The following day, remove the yoghurt mixture from the muslin cloth and evenly divide into 4 serving bowls or plates. Sprinkle over the granola, top each serve with 1 tablespoon of extra Apricot Jam and serve with seasonal fresh fruit.
