Yogurt Crunch Pudding


1/2 cup chopped strawberries

400 gms hung yogurt

2 Tbsp butter

1 Tbsp organic honey

1/4 Cup Apple, chopped

2 Tsp finely ground cane sugar

2 Tbsp fresh rose water

1/2 Tsp. Vanilla Essence

1/2 cup pomegranate kernels

A pinch of ground cinnamon

1/2 cup chopped grapes


Put together the cane sugar, breadcrumbs and a pinch of cinnamon with butter in a bowl and rub between your fingers.

Lay out the dry mixture in a flat dish as the base of the pudding.

In a bowl mix the hung yogurt, honey, rose water, chopped strawberries, chopped grapes and lather it on the base, topping it finally with crushed pistachios and pomegranates, and allow to set in the fridge.