Bal Arneson's spiced yogurt with summer berries has a hint of cardamom and saffron.

This recipe is from the story, “Chef Bal Arneson is all sugar, spice and everything nice“.




2 cups plain yoghurt
1 pinch saffron threads
2 tbsp honey
1 tsp cardamom pods
4 tbsp sliced toasted almonds
8 tbsp mixed berries or seasonal fruits


Line a sieve with cheesecloth, pour in the yoghurt and fold over the edges to cover completely. Place the sieve over a bowl and put in the fridge for 12 hours to strain.

Put the saffron into a small bowl, add about two tablespoons boiling water. Steep for five minutes. Put the drained yoghurt into a bowl, add the steeped saffron, honey, and cardamom, and stir well.

Pour into individual serving bowls, sprinkle with toasted almonds and berries, and serve.