(Serves 4)

• 1kg Greek yoghurt

• ¼ watermelon, sliced into thin wedges

• 1 punnet strawberries, halved

• ¼ cup rosewater

• 1 teaspoon vanilla bean paste

• 2 tablespoons honey, plus ¼ cup

• 2 tablespoons water

• ¼ bunch mint, leaves picked

1. Make the labneh (overnight)

   Line a sieve with muslin or a clean Chux and set it over a bowl. Spoon yoghurt into the lined sieve, gather the cloth edges, tie together and refrigerate 12–18 hours until thick and creamy.

2. Flavour the labneh

   In a medium bowl, transfer labneh and save liquid. Add rosewater, honey and vanilla, taste and tweak as desired. If the labneh is too thick, loosen with liquid to create the desired consistency. 

3. Marinate the Fruit

   In a medium bowl, combine rosewater and vanilla to make a marinade. Add watermelon and strawberries and set aside till ready to serve

4.  Make the mint & honey syrup

   Combine ¼ cup honey and water in a small saucepan over low heat until just warmed and loosened. Remove from heat, add the mint leaves (reserving a few small leaves for garnishing) and let steep for 10 minutes. Strain and chill until ready to serve.

5.  Assemble the dessert

   Spoon or swoosh the rosewater labneh across a serving plate or into a shallow bowl. Arrange watermelon and strawberries over and around the labneh. Drizzle with mint & honey syrup and garnish with mint leaves for freshness.

Snapshot!

This watermelon & strawberry labneh delivers 1576 kJ with a protein boost (13 g) thanks to strained Greek yoghurt.
Total fat sits at 8 g, mostly from dairy, contributing to creaminess and satisfaction.
Carbohydrates are higher (60 g, with 59 g sugars), coming naturally from fruit and honey, while 2 g fibre adds gentle digestive support.
Sodium remains modest at 156 mg, keeping it light and suitable for everyday enjoyment.

What it means on the plate

This is a fruit-forward dessert with structure.
The labneh brings protein and richness, slowing digestion and turning what could be a simple fruit dish into something more sustaining.
The sugars are natural and expected, but they’re anchored by protein and fat, which helps avoid that quick spike-and-crash feeling.
Think of it as cool, creamy, and refreshing, rather than indulgent and heavy.

Food group balance → A light yet satisfying dessert that’s built on whole foods rather than heaviness.

• Fruit 0.5 serves (watermelon & strawberry)

• Dairy 0.4 serves (Greek yoghurt)

CWJ Takeaway

Dessert doesn’t need to be “low sugar” to be balanced, it needs context.
By pairing fresh fruit with a protein-rich base like labneh, you create a sweet plate that feels satisfying, intentional, and joyful.
Balance isn’t about removing foods it’s about building the plate with purpose.