Pomegranate Yoghurt Dessert



  • 2 cups (500ml) Greek-style yoghurt
  • 2 tablespoons honey
  • ½ teaspoon orange flower water, or to taste
  • 1 large pomegranate, seeds removed
  • Small mint leaves and shortbread biscuits, to serve


  1. Combine yoghurt, honey and orange flower water in a bowl. Add three-quarters of pomegranate seeds and gently stir to combine.
  2. Spoon evenly among four 1/2-cup (125ml) capacity serving glasses. Scatter with reserved pomegranate seeds. Top with a few mint leaves and serve with shortbread biscuits.