Last year, when my husband Bryan and I visited Israel for the first time, I was naturally very excited about the food. I had heard about how amazing the hummus is there (it is), but what I was really blown away by was the labneh- a tangy Middle Eastern strained yogurt that’s both impossibly smooth and luxuriously creamy. It’s like a way better version of cream cheese! While it’s usually served as a savory side dish, I thought it would make an excellent base for a light summer dessert. —Kristin Eriko Posner
12 hours 30 minutes
container of yogurt (I used coconut yogurt, but you can also use dairy yogurt)
inch pod of vanilla, scraped
coconut chips, toasted
In This Recipe
Stir labneh ingredients well.
Place two layers of cheesecloth in a medium-sized colander.
Place the colander in a bowl, making sure there’s enough space between the colander and the bowl for liquid to drain.
Place the labneh mixture on the cheesecloth and cover with additional layers of cheesecloth.
Place labneh mixture in the fridge for 10-12 hours.
Scoop the labneh into a serving bowl and swirl the top with a spatula or a spoon to create a smooth surface.
Garnish with toppings, sprinkling with freeze-dried raspberries and coconut chips last for a bit of unexpected crunch.
Serve with a spoon and some biscuits (like strawberry shortcake) or shortbread cookies.