Honeyed Nut & Pomegranate Pots


  • 85g shredded wheat, crushed
  • 200g pistachio, chopped
  • 100g acacia honey
  • juice ½ orange
  • 300ml pot double cream
  • ½ x 250g pot Greek yogurt
  • 2 tsp rosewater
  • 110g pot pomegranate (seeds only)


    1. In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups.

    2. Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs., or up to 24 hrs. Before serving, top the pots with pomegranate seeds.



    Credits: Good Food Magazine

    Updates: UNIK