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Prep time
12 hours 30 minutes
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Cook time
30 minutes
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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
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Ingredients
- Labneh
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24 ounces
container of yogurt (I used coconut yogurt, but you can also use dairy yogurt)
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1/4 teaspoon
sea salt
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2
inch pod of vanilla, scraped
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2 tablespoons
maple syrup
- Toppings
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1 handful
blackberries
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1 handful
blueberries
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1 handful
raspberries
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1/4 cup
coconut chips, toasted
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1/4 cup
freeze-dried raspberries
Directions
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Stir labneh ingredients well.
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Place two layers of cheesecloth in a medium-sized colander.
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Place the colander in a bowl, making sure there’s enough space between the colander and the bowl for liquid to drain.
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Place the labneh mixture on the cheesecloth and cover with additional layers of cheesecloth.
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Place labneh mixture in the fridge for 10-12 hours.
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Scoop the labneh into a serving bowl and swirl the top with a spatula or a spoon to create a smooth surface.
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Garnish with toppings, sprinkling with freeze-dried raspberries and coconut chips last for a bit of unexpected crunch.
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Serve with a spoon and some biscuits (like strawberry shortcake) or shortbread cookies.
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