Some food assemblies can remain utterly simple, without any actual mixing and each spoonful of this dessert reveals a difference in taste and texture, depending on how much of each individual element of that assembly is in that same spoonful; nectar and ambrosia !

Usually, I would not dare to publish such a simple recipe/assembly but a slight obsession has come over me recently and I had to share it with you. But this isn’t about how to assemble it but rather which proportions are perfect, when putting it together.

Most importantly, you’ll begin by straining the plain Greek yogurt, which must contain at least 10% fat, for 24-36 hours, resulting in a total weight which will be 2/3 of what you began with, because you’ll lose 1/3 of the initial weight in water/whey and the result is actually very close to a labneh or cream-cheese style preparation.

I usually wait for large 1 kg tubs of Greek yogurt to go on sale and I buy at least 2 and strain them soon after and I keep them in an air-tight container in the refrigerator for 2 weeks and serve myself.

Here is my version of the proportions or ratios of each ingredient. My formula is quite simple (per serving). 1 part raisins, 2 parts walnuts, 4 parts honey and 7 parts yogurt or basically 7 parts extras to the 7 parts of yogurt.

It’s just right. Sometimes you’ll taste the yogurt more, sometimes it’ll be the honey and once in a while, you’ll taste a walnut or a raisin with the rest. It’s an honest dessert (like fruits) !

Enjoy the summer, simply and relaxingly … :)