Blueberry Raspberry & Pistachio Labneh

Fantastic healthy dessert or with you muesli for breakfast

500g Greek yoghurt

2 tbs honey

2 tbs maple syrup

1 tbs stevia or caster sugar

1 cup blueberries

1 cup raspberries 

1 1/2 cup crushed pistachio nuts

1. Place sieve over a large bowl and line it with cheesecloth. Place yoghurt into the cheesecloth-lined sieve. Gather the edges of the cloth and tie with kitchen string to form a parcel. With the sieve resting over a large bowl, place in the fridge and let drain for around 24 hours. The longer the yoghurt drains, the thicker the labneh consistency will be, so if you don’t mind it a little softer, overnight will do. Gently squeeze out the excess liquid and remove labneh from cheesecloth. It should have the consistency of cream cheese.

2. Place labneh into a bowl add honey, maple syrup and sugar, mix well. Add fruit and nuts and combine. 

Ready to serve.