Tonia's Greek Yoghurt Layered Dessert

We made a fabulous layered dessert with Tonia, usually called Anarocrema as it traditionally has Anari, a by-product of halloumi cheese in it. However, as this is not easily obtainable everywhere and because I wanted to make this dessert as low fat as possible for you, I have slimmed it down by using 0% fat Total Greek yoghurt to make it 4pp/approx.200kcal per portion.

It's incredibly easy to make and you can ring the changes by adding the flavourings and fruits that you like best.


YOU WILL NEED : (Serves 4)

Two 45g sheets of filo pastry

400g FAGE Total Greek Yoghurt 0% fat

rosewater to taste

20 pistachio nuts, chopped

4 teaspoons honey

170g punnet raspberries

8 fresh strawberries


Spray the filo sheets with Frylight oil then bake for 10 minutes at 200C/400F/Gas6 until golden. Leave on one side to cool, then crush into crispy flakes.

Flavour the yoghurt with a few drops of rosewater to your desired strength. You can sweeten the yoghurt with artificial sweetener if you like, or use some orange water or any flavouring you choose.

Chop the pistachios and cut up the strawberries.

Take a tall glass and layer up the dessert as you wish-for example; some crushed filo followed by rose-scented yoghurt, raspberries and honey....more yoghurt, strawberries, then finish with crushed filo, pistachios and some remaining fruit with a drizzle of honey.

If you don't have a tall glass, any will do! Just make it as beautiful as you can.

If you like, you could put all the components on the table for people to make their own desserts-this is fun and vibrant- see who comes up with the best design.




I'm running a competition until 12th August 2014 and I have 2 fabulous prizes.


Simply like and subscribe to my YouTube channel HERE

Then make this dessert

(Change the ingredients if you like!)

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I have 2 amazing prizes of £50 vouchers each donated kindly by The Real Greek for the most artistic or delicious version of this recipe!

Can't wait to see your efforts!