Greek Yoghurt with Honey, Cinnamon, Pecans & Pomegranate

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I would make my kids swallow pomegranate seeds whole if I could. Just for their sheer beauty and vitamins. This is a quick ‘healthy’ snack that you can literally produce in one minute if you have all the ingredients. The Greek yoghurt is important — its thick and creamy nature allows the honey, nuts and cinnamon to sit on it like a crown. The pomegranates dress it up well and the seeds from the rest of the pomegranate can be served up later to nibble on with a glass of prosecco or saved for filling little tartlets.

Ingredients

  • seeds from ¼ pomegranate
  • about 25 g(1 oz) shelled pecans, broken into big chunks
  • 300 g(10½ g) greek-style natural yoghurt
  • 4 teaspoons thick runny honey
  • ground cinnamon

Method

Pick all the seeds out of the pomegranate, making sure there is no white pith still attached. In a small dry frying pan, lightly toast the pecans just enough to bring out their flavour and crisp them up (take care not to overdo them or they’ll be bitter and taste burnt). Leave them to cool.

Spoon the yoghurt into bowls, scatter a child’s fistful of nuts over the top, drizzle with honey and finish with a small scattering of pomegranate seeds and cinnamon. Best served immediately.