Creamy cheese with pistachios and honey
This dessert is delicious, healthy, economical and incredibly quick to prepare. If you can’t find French-style fromage blanc, substitute Greek yogurt.
A quick word about fromage blanc. It’s a smooth, creamy, fresh cheese that is lighter than sour cream and richer than yogurt. In France it comes with different percentages of fat content: 40%, 20% or 0%. I generally go for the 20% variety, which has plenty of flavor but fewer calories than the 40%. The 0% is reserved for dieting weeks, as it’s rather sharp and not necessarily that palatable.
Why this wonderful product is not more widely available elsewhere is a mystery. It lends itself to both savory and sweet dishes and is a familiar breakfast food here in France. Greek yogurt is quite similar in body, texture and flavor, and that is what I would use if unable to find bona fide fromage blanc. The proportions below are for one person.
1 cup (200 g.) fromage blanc or Greek yogurt
10 large unsalted roasted pistachios
2 tsp. honey
1 strawberry (optional)
Stir the fromage blanc or Greek yogurt until it is very smooth. Place in a dessert dish.
Shell the pistachios. Place them on a board and crush them with a rolling pin. Sprinkle on top of the fromage blanc.
Drizzle the honey over the pistachios.