1 cup Epigamia turbo yoghurt 2 tbsp Pistachios 1 tbsp Saffron 1 tsp Sweetener (e.g., honey or maple syrup) 1/2 tsp Cardamom powder
Instructions
Step 1 Soak saffron strands in 2 tbsp warm water for 5 minutes. Step 2 In a mixing bowl, combine turbo yoghurt, saffron water, chopped pistachios, sweetener, and cardamom powder Step 3 Pour the mixture into a container and freeze for 4-6 hours until firm. Before serving, let froyo sit at room temperature for a few minutes to soften. Step 4 Garnish with nut toppings and serve.