This Middle Eastern inspired trifle is loaded with a creamy yoghurt mixture, fresh fruit and nutty pistachio baklava. It’s guaranteed to steal the show.
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Use a melon baller to scoop balls from the watermelon. Spoon one-third of yoghurt mixture into a serving dish. Top with half the strawberry mixture and half the baklava. Continue layering with the remaining yoghurt mixture, strawberry mixture and baklava, finishing with yoghurt mixture. Place in the fridge for 1-2 hours to chill. To serve, top with watermelon balls, pistachio, pomegranate seeds and Turkish delight.
COOK. STORE. SAVE.
Get ahead: Make the baklava up to 5 days ahead. Store in an airtight container at room temperature. Store the reserved baklava syrup, covered, in the fridge.
This Middle Eastern inspired trifle is loaded with a creamy yoghurt mixture, fresh fruit and nutty pistachio baklava. It’s guaranteed to steal the show.
Use a melon baller to scoop balls from the watermelon. Spoon one-third of yoghurt mixture into a serving dish. Top with half the strawberry mixture and half the baklava. Continue layering with the remaining yoghurt mixture, strawberry mixture and baklava, finishing with yoghurt mixture. Place in the fridge for 1-2 hours to chill. To serve, top with watermelon balls, pistachio, pomegranate seeds and Turkish delight.