Desserts Mediterranean Morocco
Moroccan Orange & Almond Yogurt Bowl
Method
Place the Greek yogurt in a medium bowl.
Add the honey, orange blossom water and half of the orange zest.
Stir until smooth and well combined.
Divide the yogurt mixture between four serving bowls.
Arrange the orange segments over the top.
Sprinkle with the chopped almonds and pomegranate seeds.
Finish with the remaining orange zest, ground cinnamon and fresh mint.
Serve immediately, or chill briefly before serving.
Chef's Tip
Toast the almonds in a dry pan for 2–3 minutes before using them to bring out their flavour. Add the orange segments just before serving so the yogurt stays thick and creamy rather than becoming watery.
Nutrition Facts
Per serving
210
Calories
14 g
Protein
8 g
Fat
22 g
Carbs
