2 cups (500g) Jalna Sweet & Creamy Greek Yoghurt
2-3 teaspoons rosewater essence, to taste
2 tablespoons (40ml) honey, or to taste
1 cup (160g) pistachios, coarsely chopped
4 peaches or nectarines, halved, stones removed
Mint leaves, to garnish
Line a colander with muslin, a chux cloth or a teatowel large enough for the edges to hang over the side of the colander. Place colander over a large bowl or jug. Put yoghurt in the cloth lined colander and loosely cover with cloth or plastic wrap. Place bowl in refrigerator for up to 2 days until it thickens like cottage cheese consistency (the longer it drains the thicker it becomes).
Stir in rosewater, to taste. Serve as an accompaniment to dessert or shape into small balls, but keep covered so it does not dry our.
When ready to serve, heat a frypan over a moderately low heat and pistachios and enough honey to coat them. Heat for a few minutes (or microwave). With a fork remove pistachios and place on baking paper to cool.
Place nectarine or peach halves cut side down in the pan and heat gently for 5 – 8 minutes in the honey, adding more if required, until softened and lightly caramelised. Gently push them around in the pan so they don't brown too much.
Serve fruit warm or cold with labne on top or to the side if fruit is warm. Garnish with honey pistachios and fresh mint leaves.
The team behind Australia's best-selling pot set Greek yoghourt has launched NEW Jalna Sweet and Creamy, which is based on Jalna's Natural Greek Yoghourt recipe.
Jalna's Natural Greek Yoghourt was recently named Champion Natural Yoghourt at the 2013 Australian Grand Dairy Awards, so it's a natural progression for Jalna to create a sweet twist on this traditional favourite.
Sweet and Creamy offers a velvety smooth, heavenly flavour that is less acidic than traditional Greek yoghourts, while still delivering the well-known health benefits of Greek yoghourt.
Jalna Sweet and Creamy is lightly sweetened with fruit juice, so there is no added cane sugar or artificial sweeteners, in fact there's nothing artificial in any Jalna products; no gums, starches, gluten, gelatine, stabilisers, preservatives, colours or acidifiers, no numbers in the ingredients list or words you don't understand, just honest natural goodness.
Leading dietitian Karen Inge suggests substituting cream in everyday dessert recipes for Jalna Sweet and Creamy yoghourt; -Jalna Sweet and Creamy yoghourt is delicious with stewed apples and a sprinkling of toasted muesli to provide a healthy dessert that offers a good source of calcium, protein and probiotics.'
Jalna has also recently launched its NEW snack size Citrus Splice, another good dessert alternative that is a throwback to that famous 1980's pairing of citrus and cream that conjures up memories of walking to the corner store on a hot summer's day.
Like all quality Jalna products, both Sweet and Creamy and Citrus Splice are packed with more than three million friendly acidophilus, bifidus and casei probiotic cultures in every 100g to help aide digestion, one of the key markers of good health.
Both yoghourts offer a protein rich snack that can be enjoyed at any time of the day, and are especially delicious when topped with fresh berries and nuts. Sweet and Creamy can also be used in cooking as a yoghourt marinade for sweet chilli chicken, a base for a prawn dipping sauce or a creamy salad dressing.
In essence Jalna yoghourts:
Are pot set therefore there is no need for any artificial additives
Contain 3 million+ ABC probiotic cultures per 100g
Are Australian made and owned
Jalna Sweet and Creamy (RRP $6.00 for 1kg) is available at Independent retailers, Coles and Woolworth's nationally. Jalna Citrus Splice (RRP $1.98 for 200g) is available at Independent retailers and Woolworth's nationally. For further recipe ideas visit www.jalna.com.au.