Ingredients

Preparation

• 2 egg whites
• 1 tablespoon sugar
• 300gr / 10 ¾ oz Greek style yogurt
• 1 tablespoon walnuts halves (raw, no shell)
• 1 tablespoon sultanas
• 1 tablespoon hazelnuts (raw, no shell)
• 1 ½ tablespoon clear honey
• 1 tablespoon olive oil
• 1 pinch ground cinnamon
• Black pepper

In a bowl, beat egg whites until foamy. Gradually add 1 tablespoon sugar beating until soft peaks form. In a large bowl, beat Greek style yogurt until smooth. Gently fold egg whites into the yogurt until well combined. Pour into four glasses or dessert dishes. Refrigerate to chill.

Toast hazelnuts in a pan with no extra fat. Chop walnuts halves, hazelnuts and sultanas. In a pan, warm honey and olive oil until foamy. Add chopped nuts and fruits, cinnamon and season with black pepper to taste. Take off the heat.

Before serving, Top each with honeyed dried fruits and nuts.