Honey Sea Salt Labneh
A healthy fruit dip that tastes like cream cheese icing
Servings: 8 2 cups
Calories: 61kcal
Ingredients
- 16 ounces good-quality plain Greek yogurt I prefer 2%
- ½ teaspoon fresh lemon juice
- pinch of sea salt
- 2 tablespoons honey + additional to drizzle over the top
- 1 teaspoon vanilla
- ⅛ teaspoon sea salt
Instructions
- Line a small strainer with several layers of cheese cloth.
- Mix yogurt with lemon juice and pinch of sea salt, and stir well to combine. Pour into the cheese cloth-lined strainer, and wrap yogurt to cover completely.
- Set the strainer with yogurt over a bowl, and refrigerate for 24 hours. After a few hours, the whey will begin to drain from the yogurt, and it will thicken considerably.
- Remove the strained Labneh from the refrigerator and unfold the cheesecloth. Transfer it to a mixing bowl and add 2 tablespoons of honey (or more to taste), vanilla, and additional ⅛ teaspoon of sea salt Stir to combine. Place in a serving bowl, and drizzle with additional honey, if desired.
- Serve with sliced fresh fruit or cinnamon pita chips.
- Cover and refrigerate any leftovers.
Notes
Store leftover labneh in a covered container in the refrigerator for up to 4 days. Stir well before serving to incorporate any liquid that separates.
Nutrition
Calories: 61kcal | Carbohydrates: 7g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.02mg