Aphrodite’s Bliss: Greek Honey Semolina Pudding with Lemon Zest

Allergens

Milk, Egg (in yogurt), Gluten (wheat)

Ingredients

• 1 cup fine semolina 3 cups whole milk 3/4 cup honey, divided 1/2 teaspoon ground cinnamon 1 tablespoon unsalted butter 1/4 teaspoon salt Zest of 2 lemons 1/2 cup Greek yogurt

Instructions

1. In a saucepan over medium heat, whisk together the semolina and milk until smooth and creamy. Cook for about 15 minutes, or until the mixture thickens, stirring constantly to prevent lumps.
2. Remove from heat and add 1/2 cup of honey, cinnamon, butter, salt, and lemon zest. Stir well to combine. Allow the mixture to cool slightly.
3. Gently fold in the Greek yogurt until fully incorporated. Transfer the pudding into individual serving dishes or one large serving dish.
4. Drizzle the remaining 1/4 cup of honey over the top of the pudding and serve chilled.

Chef’s Insight

Using Greek yogurt gives this dessert a tangy edge that balances the sweetness of honey perfectly.

Notes

This dessert can be made dairy-free by substituting the milk with a plant-based alternative and using a dairy-free yogurt.