Thursday, 23 August 2012


Indian vermicelli, made from wheat, is much finer than Italian vermicelli and is readily available from Asian stores. The one I bought, came in little 'disks' of dried vermicelli, so I used one 'disk' for the two of us. Traditionally this Indian dessert is topped with nuts and desiccated coconut, but the blackberries were a lovely accompaniment. 

Serves 2
Syn Free on Extra Easy

½ cup vermicelli
¼ tsp saffron powder
1-2 tbsp sweetener
½ tub Müllerlight coconut and vanilla yogurt
blackberries to serve

Crush the vermicelli with your hands and place in a saucepan. Add the sweetener, saffron powder and enough water to cover. Simmer for 5-7 minutes until most of the water has evaporated. Drain off any excess water and serve, topped with the yogurt and blackberries. 


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