It’s all Greek to me!

What to stuff

A kong or similar is best for this recipe as it’s very runny.

Ingredients

Fat free plain yoghurt

Clear, runny honey

Pistachio nuts (unsalted)

Dried apricots

How to stuff it

Grind the pistachio nuts so they are almost powder list (in a food processor or pestel and mortar). Mix the ground nuts and yoghurt.

Stuff the dried apricots into the small hole of the kong to seal it and then smear the inside of the kong with honey.

Pour the yoghurt/pistachio mixture into the kong and place (big hole up) into the freezer for at least 2 hours to freeze before ‘serving’.

Tips

This can be messy as the yoghurt mixture melts, so best eaten outside.