Name: Saffron Kunafa Nests
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 250 g kunafa dough, defrosted; 250 g low fat yogurt; 2 tablespoons slivered pistachios; 4 tablespoons Splenda Granulated, blended to a powder; ½ cup water; 5 strands of saffron; 8 tablespoons Splenda Granulated

Saffron Kunafa Nests

Makes12 servings
Prep Time45 min
Cook Time10 min
Total Time55 min
Calories164
Made withSplenda Granulated Sweetener

Ingredients

250 g kunafa dough, defrosted
250 g low fat yogurt
2 tablespoons slivered pistachios
4 tablespoons Splenda Granulated, blended to a powder

For the syrp

½ cup water
5 strands of saffron
8 tablespoons Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy164 kcal210.26%
Total Fat1.20 g1.54%
of which saturates0.50 g0.18%
Total Carbohydrate1.90 g0.69%
of which sugars1.60 g0.58%
Fibre0.10 g0.36%
Protein1.50 g3%
Salt52.00 g18.91%

Instructions

1

Preheat oven to 170°C and roll the kunafa strands into each mould of the muffin tray. Bake in the oven for 10 minutes until they are golden in colour. Remove and cool.

2

Make the sugar syrup by boiling water and Splenda Granulated together for 5 minutes. Leave to cool slightly. Add saffron strands and mix.

3

For the topping, combine together the low fat yogurt and powdered Splenda Granulated.

4

Drizzle one teaspoon of the Splenda Granulated syrup over each kunafa nest and leave to soak for 5 minutes. Dollop low fat yogurt inside each nest and drizzle a little more syrup.

5

Garnish with slivered pistachios and serve.

Made with