Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.
Ingredients
Servings
1
whole roasted red pepper from a jar
1
teaspoon fresh lemon juice
½
teaspoon honey
2
cups labneh (Lebanese strained yogurt; click for recipe)
Kosher salt
Preparation
-
Step 1
Purée red pepper, lemon juice, and honey in a blender until smooth. Mix red pepper purée and labneh in a medium bowl; season with salt.
Step 2
DO AHEAD: Labneh can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 50 Fat (g) 2.5 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 5 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 3 Sodium (mg) 390
