This Giresun dessert layers hazelnut spread with mulberry molasses and crumbs into a chilled spoon sweet.
12 min prep 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
Whisk the labneh and hazelnut spread for 2 minutes until smooth.
Sprinkle a thin layer of biscuit crumbs at the bottom of the cups.
Divide the hazelnut cream among the cups.
Drizzle the molasses just before serving so the cream does not run.
Chill the cup dessert for 20 minutes and finish with hazelnuts.
💡 Tip: A short rest before serving helps the layers settle together.
🍽️ Serving suggestion: Serve cold with hazelnuts and molasses on top.
~284
kcal calories
5
g protein
25
g carbs
18
g fat
23.4g
Sugar
1g
Fiber
179.2mg
Sodium
3.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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