• 1/4 cup water
• 1/4 cup, plus 2 tablespoons, good-flavored honey (ex. wildflower honey)
• Pinch of salt
• 1 1/2 cups Greek yogurt
• 1/2 cup (low-fat or whole) milk
1. In a medium skillet, placed over low heat, crumble the saffron into the water and let stand for 5 minutes.
2. Add the honey and combine until dissolved. Add the yogurt and milk and whisk.
3. Refrigerate for 1 hour or until very cold. Divide between two medium glasses and serve.