200 gr cookies of our choice (plain digestives or butter cookies), crushed
50 gr pistachios, ground
zest of a ½ lemon
110 gr DODONI fresh cow’s butter
800 gr authentic DODONI Greek yoghurt, full fat 8%
130 gr honey from flowers
1 tsp vanilla extract
150 gr white seedless grapes & extra for serving
150 gr red seedless grapes & extra for serving
Crush the cookies to fine crumbs, process the pistachios and melt the butter for the dessert’s crust. Wash the grapes for the yoghurt cream.
In a bowl put the the crushed cookies, ground pistachios and lemon zest. Add the DODONI fresh cow’s butter and mix all the ingredients until you get a sand-like crumb mixture.
Transfer the mixture into a square pan (24X24cm) lined with baking sheet. Press it down evenly all over the pan’s bottom surface. Put in the freezer while you prepare the yoghurt cream. In a big bowl mix the authentic DODONI Greek yoghurt, honey and vanilla extract. Add the grapes and incorporate them into the mixture using a silicone spatula.
Spread the yoghurt cream on the cookie crust and even out its surface. Cover it with two layers of cling film, pressing it lightly so that it touches the cream’s surface and one layer of aluminum foil. Put the dessert in the freezer for at least 8 hours.
Remove from the freezer, leave it at room temperature for 10-12 minutes and slice into bars. Serve as is or with freshly cut grapes and crushed pistachios. Store whatever’s left in the freezer (well covered) for about 8 days.