Cardamom Yogurt Bowl with Cloudberries

Serves 4 · 12 min prep

Ingredients

• 3 cups full-fat plain Greek yogurt
• 1 tsp ground cardamom
• 3 tbsp honey
• 1/2 cup cloudberry jam or preserves
• 1 cup fresh or thawed cloudberries
• 1 cup toasted rye flakes or rye granola
• 1/4 cup sliced almonds
• 2 tbsp fresh mint leaves
• 1 tsp lemon zest

Instructions

1. 1Spoon the Greek yogurt into a large mixing bowl. Sprinkle the ground cardamom evenly over the top and drizzle in most of the honey.
2. 2Using a whisk or sturdy spoon, stir the yogurt vigorously for about 30 seconds until the cardamom is fully distributed and the yogurt turns silky and lightly fragrant. Taste and add a touch more honey if you prefer it sweeter.
3. 3If using frozen cloudberries, drain any excess liquid so the bowl stays thick. Gently fold half of the fresh or thawed cloudberries into the yogurt mixture for bursts of tart flavor throughout.
4. 4Divide the cardamom yogurt among four shallow bowls, creating a slight well in the center of each with the back of a spoon.
5. 5Spoon a generous swirl of cloudberry jam into the center of each well so the golden-orange color shows against the white yogurt.
6. 6Scatter the remaining whole cloudberries over the tops, letting some nestle into the jam.
7. 7Sprinkle a generous handful of toasted rye flakes or rye granola the edges of each bowl for crunch and nutty depth.
8. 8Top each bowl with a light shower of sliced almonds, a few torn mint leaves, and lemon zest for brightness.
9. 9Drizzle the remaining honey in thin threads over everything. Serve immediately so the rye flakes stay crisp against the cool yogurt.