Ingredients

Serves 4

2 cups (500g) Jalna Sweet & Creamy Greek Yoghourt
2-3 tsp rosewater essence, to taste
2 tbsps (40ml) honey, or to taste
1 cup (160g) pistachios, coarsely chopped
4 peaches or nectarines, halved, stones removed
Mint leaves, to garnish

Method

Line a colander with muslin, a chux cloth or a teatowel large enough for the edges to hang over the side of the colander. Place colander over a large bowl or jug. Put Jalna yoghourt in the cloth lined colander and loosely cover with cloth or plastic wrap.
Place bowl in refrigerator for up to 2 days until it thickens like cottage cheese consistency (the longer it drains the thicker it becomes).

Stir in rosewater, to taste. Serve as an accompaniment to dessert or shape into small balls, but keep covered so it does not dry out.

When ready to serve, heat a frypan over a moderately low heat, add pistachios and enough honey to coat them. Heat for a few minutes (or microwave). With a fork remove pistachios and place on baking paper to cool.

Place nectarine or peach halves cut side down in the pan and heat gently for 5 – 8 minutes in the honey, adding more if required, until softened and lightly caramelised. Gently push them around in the pan so they don’t brown too much.

Serve fruit warm or cold with labne on top or to the side if fruit is warm. Garnish with honey pistachios and fresh mint leaves.

Nutrition Data Nectarines with Rosewater Labne - Serves 4

Per Serving 200g	S&C Greek	LF Greek	FF Natural
Energy	1330kJ (319 Cal)	1240kJ (296 Cal)	1080kJ (257 Cal)
Protein	9.3g	10.8g	10.5g
Fat - Total	20.3g	15.5g	13.2g
- Saturated	6.4g	3.0g	1.6g
Carbohydrate	24.0g	22.6g	21.9g
Sugars	21.0g	18.7g	17.7g
Dietry Fibre	4.6g	4.6g	4.6g
Sodium	41mg	79mg	77mg
Calcium	45mg	92.5mg	85mg
You can use different yoghourts with each recipes, the NIP table indicates nutrition details for Jalna Sweet & Creamy Greek, Jalna Low Fat Greek and Jalna Fat Free Natural yoghourts.