Apricot-Hazelnut Labneh

Apricot-Hazelnut Labneh

2 Reviews
From: EatingWell Magazine, March/April 2017

Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Here, we make it a touch sweet with honey, apricots and pomegranate seeds for a delicious dip. Serve with graham crackers, cinnamon-sugar pita chips or on toast.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 quart (4 cups) low-fat plain yogurt
  • ¼ teaspoon salt
  • ½ cup sliced fresh apricots
  • ¼ cup pomegranate seeds
  • ¼ cup toasted chopped hazelnuts
  • 1 tablespoon honey
  • ⅛ teaspoon poppy seeds

Preparation

  • Prep

  • Ready In

  1. Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.
  2. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
  3. To serve, top with apricots, pomegranate seeds, hazelnuts, honey and poppy seeds.
  • To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.
  • Equipment: Cheesecloth

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 110 calories; 4 g fat(1 g sat); 1 g fiber; 12 g carbohydrates; 7 g protein; 7 mcg folate; 7 mg cholesterol; 11 g sugars; 2 g added sugars; 260 IU vitamin A; 3 mg vitamin C; 199 mg calcium; 0 mg iron; 144 mg sodium; 308 mg potassium
  • Nutrition Bonus: Calcium (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ low-fat milk, ½ fat

Reviews 2

June 26, 2017
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By: Sharmin Sampat
Great recipe for mid-meal snack
February 24, 2017
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By: Penelope Wall
Great snack idea! I love the how the sweet apricots balance the tangy yogurt and the nuts add a nice crunch.
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