Pomegranate-topped dried yoghurt bowl
Serves: 2
Prep Time: 15 mins
- 600g Greek yoghurt or coconut Greek yoghurt
- Pink food colouring
- 200g pomegranate seeds
- 100g white chocolate, cut into angular chunks
- 8 mini cookies or shortbread
- 50g toasted coconut
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Get creative with the trending dried yoghurt bowl trend – a fun, customisable breakfast that’s as delightful to make as it is to eat!
Method
Divide the yoghurt into 3 bowls. Colour 1 bowl a deep shade of pink, the next a medium shade, then leave the final bowl white.
Lay out two large sheets of muslin approximately 30cm square. Divide the soft pink yoghurt between the centres of the two muslins, then spoon the dark pink yoghurt above and the plain yoghurt below to create an ombre effect. Bring the four corners of muslin together and tie together with string, then tie to the handle of a wooden spoon. Rest this over a large bowl so that the yoghurt is suspended, and the liquid can be caught in the bowl. Repeat with the remaining yoghurt. Refrigerate overnight.
The next day discard the liquid in the bowl and carefully untie the muslin then upturn the dried yoghurt balls into two shallow serving bowls.
Spoon four pockets of pomegranates around the yoghurt then arrange the additional toppings around these and serve.
Poppin’ Tip: You can keep the yoghurt uncoloured or opt for a variety of colour choices. The toppings are also endless - why not try with:
Orange segments, pomegranates, toasted walnuts and dark chocolate.
Raspberries, pomegranates and granola.