Dubai-style pistachio skyr cream with kataifi

Dubai-style pistachio skyr cream made with skyr, Greek yoghurt and pistachio butter, layered with toasted kataifi pastry and cocoa. A no-bake dessert, 19 g protein per glass.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 330 kcal per serving
• Protein: 19 g
• Fat: 16 g
• Carbs: 26 g

Ingredients

• 50g kataifi
• 15g butter
• 400g skyr
• 150g Greek yoghurt
• 60g pistachio butter
• 40g honey
• 20g pistachios
• 1 tsp cocoa powder

Method

You’ll need: frying pan · chopping board · knife · sieve · wooden spoon

1. Pull the kataifi apart into short pieces with your fingers. Toast it in the butter in a frying pan over a medium heat for 4 to 5 minutes, stirring, until golden brown, then leave it to cool.
2. Stir the skyr, Greek yoghurt, pistachio butter and honey into a smooth cream.
3. Roughly chop the pistachios.
4. Layer the cream and kataifi alternately in four glasses, finishing with kataifi.
5. Sift the cocoa over the top, sprinkle with the pistachios and serve straight away so the kataifi stays crisp.

Good to know

You'll know pistachio and crispy pastry threads from Dubai chocolate. Here they go into a cream of skyr and yoghurt instead of chocolate. The crunch of the first spoonful is part of the fun.

Swaps

Kataifi → rolled oats toasted in butter (crunchy, but coarser). Pistachio butter → almond butter (cheaper). Greek yoghurt → skyr (also provides protein). Honey → maple syrup.

Cooking tips

Keep stirring the kataifi in the pan, as it browns quickly at the end. You'll find pistachio butter made from 100 % pistachios in organic shops or Turkish supermarkets.

Storage

The cream keeps for 2 days in the fridge, covered; store the toasted kataifi in a tin and only layer it up when serving.

Allergens

Contains gluten (wheat), milk and pistachios; no egg. Fine for children (no honey under one year old) and in pregnancy.

Frequently asked questions

How long does pistachio skyr cream keep in the fridge?

The cream keeps for 2 days in the fridge, covered; store the toasted kataifi in a tin and only layer it up when serving.