Creamy saffron yogurt

Vegetarian
Gluten Free
Health score
4%
Creamy saffron yogurt
40 min.
6
165kcal

Suggestions


Discover the delightful fusion of flavors with our Creamy Saffron Yogurt, a perfect way to elevate your morning meal or brunch. This luxurious dish merges the rich creaminess of Greek yogurt with the aromatic essence of saffron and cardamom, creating a sensational experience for your taste buds. With its vibrant color and inviting aroma, it’s not just a treat for the palate but for the eyes too.

Vegetarian and gluten-free, this recipe caters to a variety of dietary preferences, making it an inclusive choice for gatherings or family meals. The subtle sweetness from golden caster sugar complements the natural tartness of the yogurt, while slivered pistachios add a delightful crunch that contrasts wonderfully with the smooth texture. Each serving also features fresh mango slices, which bring a refreshing tropical note, making this dish truly irresistible.

What’s more, this creamy concoction is simple to prepare! With just a little bit of prep time and a few quality ingredients, you can whip up a memorable addition to your brunch table in just 40 minutes. Serve it chilled or at room temperature for a casual yet refined indulgence. Whether you're hosting friends or enjoying a quiet morning at home, our Creamy Saffron Yogurt will surely impress and satisfy everyone’s cravings!

Ingredients

  • 700 greek yogurt 
  • tsp cardamom pods 
  • 100 brown sugar 
  •  saffron threads 
  • tsp milk 
  • tbsp pistachios shelled
  • large mangos ripe sliced

Equipment

  • bowl
  • sieve
  • mortar and pestle

Directions

  1. Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).
  2. Remove the seeds from the cardamom pods and crush them using a pestle and mortar you will need 1 tsp of ground cardamom.
  3. Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar.
  4. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)
  5. Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.

Nutrition Facts

Calories165kcal
Protein30.16%
Fat6.45%
Carbs63.39%

Properties

Glycemic Index
30.46
Glycemic Load
2.49
Inflammation Score
-4
Nutrition Score
7.6373912327639%

Flavonoids

Cyanidin
0.13mg
Delphinidin
0.01mg
Pelargonidin
0.01mg
Catechin
0.64mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Luteolin
0.01mg
Kaempferol
0.15mg
Myricetin
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:165.01kcal
8.25%
Fat:1.21g
1.85%
Saturated Fat:0.25g
1.55%
Carbohydrates:26.65g
8.88%
Net Carbohydrates:25.78g
9.38%
Sugar:24.84g
27.6%
Cholesterol:5.93mg
1.98%
Sodium:47.56mg
2.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.68g
25.36%
Vitamin B2:0.35mg
20.32%
Phosphorus:172.48mg
17.25%
Selenium:12.06µg
17.23%
Vitamin C:12.82mg
15.54%
Calcium:152.09mg
15.21%
Vitamin B12:0.82µg
13.69%
Manganese:0.26mg
13.18%
Vitamin A:384.85IU
7.7%
Potassium:267.3mg
7.64%
Vitamin B6:0.15mg
7.33%
Folate:23.87µg
5.97%
Magnesium:21.1mg
5.27%
Zinc:0.74mg
4.91%
Vitamin B5:0.49mg
4.86%
Copper:0.09mg
4.25%
Fiber:0.87g
3.48%
Vitamin B1:0.05mg
3.2%
Vitamin B3:0.52mg
2.6%
Vitamin E:0.35mg
2.34%
Iron:0.4mg
2.25%
Vitamin K:1.45µg
1.38%