What to stuff

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


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’.


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

  One Response to “It’s all Greek to me!”

  1. Thank you for bringing this oversight to our attention. We have now removed them from all recipes.

    Kind regards,


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