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rhubarb and raspberries with sweet cheese

Homemade Sweet Cheese With Rhubarb And Raspberries

Karon Grieve
a simple recipe for labneh (yogurt cheese) served with raspberries and rhubarb, a healthy dessert option
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine British
Servings 2
Calories 304 kcal

Ingredients
 

for sweet cheese

  • 500 g Greek yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp sugar
  • 1 tbsp almonds toasted and crushed

for fruit

  • 200 g rhubarb
  • 1/2 cup raspberries
  • 2 tbsp water
  • 50 ml rose wine
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cardamom pods crushed
Metric - US Customary

Instructions
 

for sweet cheese

  • Mix the vanilla extract and honey with the yogurt and spoon into a sieve lined with muslin/cheesecloth and place this over a bowl. Cover with a sauced and weight down with a tin of beans etc, leave in fridge overnight to drain.
  • Next day remove from cheesecloth and pull small pieces off the cheese and roll into balls.
  • Roll cheese balls in mixture of cinnamon, sugar and crushed roasted almonds. Set aside.

for fruit

  • Cut rhubarb into pieces about 3cm/1-2" lengths and heat these with the raspberries and spices in a pan with the rose wine and sugar for approximately 20 minutes.
  • Remove the spices and serve the rhubarb and raspberries with their flavoured syrup alongside the sweet cheese balls.

Video

Notes

If you don't want to make the yogurt cheese you can use cream cheese and roll in the toasted almonds etc

Nutrition

Calories: 304kcalCarbohydrates: 37gProtein: 28gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 98mgPotassium: 784mgFiber: 6gSugar: 26gVitamin A: 129IUVitamin C: 17mgCalcium: 415mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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