Dried Apricot & Saffron Labneh

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated and do not included overnight for the labneh or overnight for the dessert to set, so would need to start 2 days in advance."

Original recipe yields 2 servings


  • Serving Size: 1 (504.8 g)
  • Calories 207.7
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 296.4 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 10.1 g
  • Sugars - 29.3 g
  • Protein - 6.4 g
  • Calcium - 83 mg
  • Iron - 1.7 mg
  • Vitamin C - 246.7 mg
  • Thiamin - 0.2 mg

Step 1

Mix Greek yoghurt, saffron and one teaspoon of caster sugar together and strain through fine sieve or muslin overnight if possible, to make labneh and then discard whey from labneh and set aside until needed.

Step 2

In a heavy based saucepan bring orange juice, zest, verjuice, one tablespoon of caster sugar, cardamom pods and dried apricots up to a gentle simmer and remove apricots after 4 minutes.

Step 3

Return juice to the heat, bring to the boil and reduce for a further 5 minutes or until volume is three tablespoons and place syrup over apricots into bowl and remove cardamom pods and refrigerate for 8 hours, or overnight.

Step 4

Just before serving stir lemon zest and juice through labneh and the saffron threads will ‘melt’ into the labneh as its stirred.

Step 5

To serve place 1/4 of the apricots into the base of the serving glasses and divide the labneh between both glasses and top with the remaining apricots.

Step 6

Top with Almond Crisp and drizzle with remaining syrup.

Tips & Variations

No special items needed.