Raw Gooseberry Compote with Saffron Yoghurt

by Edward Daniel
Caption of Raw Gooseberry Compote with Saffron Yoghurt. Image by Edward Daniel (c).

Raw Gooseberry Compote with Saffron Yoghurt is a fusion Indian breakfast dish.  Great to start of the day with Gooseberries cleaning the palate and giving that much needed energy boost.  I love this dish as the yoghurt is blended with a pinch of saffron and nutmeg with a little rose water thrown in.

Caption of Raw Gooseberry Compote with Saffron Yoghurt. Image by Edward Daniel (c).
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Serves: 3 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g gooseberries
  • 25g raw unrefined sugar cane
  • 350g vegan yoghurt (preferably coconut for paleo)
  • 50g raw unrefined sugar cane
  • Pinch of saffron
  • Pinch of nutmeg
  • 2tbs rose water

Instructions

  1. Blend the gooseberries with the sugar in high-speed blender. Set aside.
  2. Place the yoghurt, sugar, saffron, nutmeg and rose water in a high-speed blender. Combine until the yoghurt turns a lush yellow colour.
  3. Serve the gooseberries with the yoghurt.

 

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