This craftalong is very quiet.
For January's sweet-tooth recipe I made a variation on the Indian dessert Shrikand. I don't really like things painfully sweet so this suited me.
2 cups or 5 dl Greek yogurt
1 handfull hazelnuts
1 handfull almonds
0,5 cup or 1.25 dl powder sugar
1 full teaspoon ground cardamom
Chop the nuts roughly and mix with the other ingredients.
Serve very cold decorated with fruit or as in the picture sprinkled with cinnamon.