CASSIS AND STRAWBERRY LABNEH CLOUDS

Hands-on time: 25 minutes Total time: 1¼ hours Makes: 4 servings

Labneh is a thick, tangy, velvety strained yogurt with a mascarpone-like flavour. It makes a great base for sweet strawberries, tart cassis syrup and toasted pistachios. 4 cups hulled strawberries, quartered 1 cup granulated sugar 1 cup crème de cassis 2 cups labneh or plain Greek yogurt (see tip, below ) ⅓ cup chopped toasted salted pistachios

In large bowl, toss together strawberries, sugar and crème de cassis. Let stand until mixture is syrupy, 20 minutes to 1 hour. Strain strawberry syrup into large saucepan. Return strawberries to same bowl. Bring strawberry syrup to boil over medium-high heat; cook until thick, 10 to 15 minutes. Scrape into small bowl; stir in 1 tbsp water. Let cool to room temperature. If syrup becomes too thick, gently warm in saucepan and stir in up to 1 tbsp hot water to loosen. Divide labneh among 4 bowls. Divide half of the strawberry syrup among bowls, swirling into labneh. Top with strawberries; sprinkle with pistachios. Drizzle with remaining syrup, if desired. PER SERVING: about 484 cal, 15 g pro, 18 g total fat (9 g sat. fat), 63 g carb (5 g dietary fibre, 52 g sugar), 50 mg chol, 368 mg sodium, 376 mg potassium. % RDI: 6% calcium, 9% iron, 17% vit A, 115% vit C, 11% folate. To make your own labneh, line a fine-mesh sieve with cheesecloth or a large coffee filter; set over a large bowl. Spoon in plain Greek yogurt; refrigerate and let drain overnight.