Polenta Cake With Orange Blossom Yogurt, Berries, And Pistachios

Name: Polenta Cake With Orange Blossom Yogurt, Berries, And Pistachios
Prep time: 14 h 53 min
Cook time: 14 h 53 min
Total time: 14 h 53 min
Yield: 3
Cuisine: Global
Ingredients: 118 milliliters rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor; 473 milliliters low-fat (1%) milk; 414 milliliters plain low-fat yogurt; 3 servings Olive oil (for brushing); 12 drops orange blossom water (also called orange flower water); 28 grams 1/4 cup unsalted pistachios, preferably organic (natural; not dyed red); 118 milliliters polenta (not quick-cooking); 1 teaspoon fine sea salt; 680 grams strawberries, hulled and halved; 3 servings Available at supermarkets, liquor stores, and Middle Eastern markets; 24 inches cheesecloth

Polenta Cake With Orange Blossom Yogurt, Berries, And Pistachios is a gluten free and vegetarian dessert. This recipe serves 3. One serving contains 688 calories, 19g of protein, and 25g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have available at supermarkets, cheesecloth, strawberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 14 hours and 53 minutes.