Make Ahead

Berry Labneh Dessert

August  8, 2018
0 Ratings
Photo by Kristin Eriko Posner
  • Prep time 12 hours 30 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

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.

Recipe originally created for 18Doors. —Kristin Eriko Posner

What You'll Need
  • Labneh
  • 24 ounces container of yogurt (I used coconut yogurt, but you can also use dairy yogurt)
  • 1/4 teaspoon sea salt
  • 2 inch pod of vanilla, scraped
  • 2 tablespoons maple syrup
  • Toppings
  • 1 handful blackberries
  • 1 handful blueberries
  • 1 handful raspberries
  • 1/4 cup coconut chips, toasted
  • 1/4 cup freeze-dried raspberries
  1. Stir labneh ingredients well.
  2. Place two layers of cheesecloth in a medium-sized colander.
  3. Place the colander in a bowl, making sure there’s enough space between the colander and the bowl for liquid to drain.
  4. Place the labneh mixture on the cheesecloth and cover with additional layers of cheesecloth.
  5. Place labneh mixture in the fridge for 10-12 hours.
  6. Scoop the labneh into a serving bowl and swirl the top with a spatula or a spoon to create a smooth surface.
  7. Garnish with toppings, sprinkling with freeze-dried raspberries and coconut chips last for a bit of unexpected crunch.
  8. Serve with a spoon and some biscuits (like strawberry shortcake) or shortbread cookies.

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