Vanilla yoghurt with watermelon and rosewater

Vanilla yoghurt with watermelon and rosewater

By
From
Half-Hour Hungries
Serves
4
Prep
20 mins
Cooking time
15 mins
Photographer
Mark Roper

Refreshing, impressive and simple to prepare! Rachel, one of the amazing cooking teachers at Little Kitchen, taught me this.

Ingredients

Quantity Ingredient
250g thick, sweetened greek-style yoghurt
1 tablespoon caster sugar
1 1/2 teaspoons natural vanilla extract
3 tablespoons unsalted pistachios
500g seedless watermelon, cut into 2 cm cubes
1 1/2 tablespoons rosewater
8 perfect mint leaves
4 tufts pistachio-flavoured persian fairy floss, (see note)

Method

  1. Spoon the yoghurt into a mixing bowl. Combine well with the caster sugar and vanilla. Set aside.
  2. Using a food processor, chop half of the pistachios for about 40 seconds.
  3. With adult help: Turn the processor off at the power outlet and remove the processor blade. Combine the chopped pistachios with the remaining whole pistachios and set aside.
  4. Evenly divide the watermelon cubes between four serving bowls. Sprinkle half a teaspoon of rosewater over each bowl. Then, using a tablespoon, evenly dollop on the vanilla yoghurt mixture.
  5. Garnish with the chopped and whole pistachios, a few mint leaves and a tuft of Persian fairy floss. Serve immediately.

Note

  • Persian fairy floss can be found in Middle Eastern supermarkets and some gourmet food stores.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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