Honey yogurt Millefeuille
An impressive dinner party dessert that is easy to make, especially as the pastry and syrup can be prepared in advance. Assemble it just before serving. Our Greek Gods yogurt version has fewer calories than a traditional Millefeuille made with cream and is even easier to prepare.
4 sheets ready to use filo pastry; cut into thirds
250g Greek Gods Honey & Clementine Yogurt
2 tbsp honey
Pomegranate jewels (optional) and icing sugar
Bake the strips of filo pastry according to the pack instructions, then set them aside.
Remove the zest from 1 of the oranges and place to one side. Take the peel off both oranges and cut them into segments, setting the pieces aside.
Squeeze juice from the remaining peel into a saucepan. Add the honey and zest to the saucepan and heat gently for 3-4 minutes until bubbling and syrupy.
When you are ready to serve, place 1 sheet of the pastry onto a serving plate, add 2 dollops of yogurt and a few of the orange segments. Top with another sheet of pastry, yogurt and oranges and drizzle with a little of the syrup. Place the last sheet of pastry on top and lightly dust it with icing sugar and decorate with pomegranate jewels.