Honey yoghurt with walnuts and prunes

Yoghurt is one of the oldest milk products known to man, as it was the medium by which nomadic tribes used to preserve milk. It has been a stable food in the diets of Eastern Europe and Asia, and has been known to possess beneficial properties for the human nutrition and health. Yoghurt is considered to be “live” as the beneficial micro flora used to produce it, continue to work even after refrigeration, thus passing these beneficial bacteria to the human intestines. Yoghurt can be used as a side dish with just about all kinds of food, and can also be used as an ingredient for desserts.

Strained yoghurt is a variation of the traditional Cypriot yoghurt, as the whey is removed to make it thicker and creamier. This smooth and creamy texture makes it suitable to replace cream in various desserts.


1 kg of strained yoghurt
1 can of whipped Morfat cream
2 tea cups confectioner sugar (or more if you prefer it sweeter)
1 packet of prunes (not dried)
1 can of pineapple (optional)
1 tea cup walnuts coarsely chopped
Cinnamon powder (optional)


In a bowl, whip confectioner sugar with whipped Morfat cream until you get a fluffy whipped cream. Add the yoghurt, walnuts, cut plums (without the stone), and optionally lots of cinnamon. Mix thoroughly the remaining ingredients with a spoon. Finally, decorate on top with drained pineapple rings and then place the bowl in the refrigerator to harden up.

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