Description
No-bake, festive sweet treat with cardamom & rose infused Greek yogurt and pistachio almond cookies
Ingredients
Units
Scale
- 150 g (5.3 oz) nonfat Greek yogurt (see FAQs & Notes + Variations)
- 1 tbsp rose syrup (see FAQs & Notes + Variations)
- 1/8 tsp ground cardamom
- 4 pistachio almond cookies (see FAQs & Notes + Variations)
- Chopped pistachios and crushed dried rose petals for garnish (optional)
Instructions
- In a small bowl or cup, stir together the Greek yogurt, rose syrup, and ground cardamom until lightly swirled. Don’t overmix, you want streaks of rose visible.
- Transfer the mixture into a glass cup or small serving dish.
- Gently press the 4 pistachio almond cookies into the yogurt in a single row.
- Cover and refrigerate for at least 4–6 hours, or overnight, until the cookies soften and the yogurt sets.
- Before serving, garnish with chopped pistachios and crushed rose petals if desired.