Honeyed nut & pomegranate pots
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Honeyed nut & pomegranate pots

By Cassie Best

Create a cheat’s baklava by soaking shredded wheat in honey. Top with creamy yogurt, pistachios and citrus

  • Prep:20 mins
    plus chilling (no cook)
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 424
  • fat 33g
  • saturates 15g
  • carbs 25g
  • sugars 15g
  • fibre 4g
  • protein 9g
  • salt 0.1g

Ingredients

  • 85g shredded wheat, crushed
  • 200g pistachios, chopped
  • 100g honey
  • juice ½ orange
  • 300ml pot double cream
  • ½ x 250g pot Greek yogurt
  • 2 tsp rosewater
  • 110g pot pomegranate seeds

Method

  1. In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups.

  2. Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs, or up to 24 hrs. Before serving, top the pots with pomegranate seeds.

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