Name: Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios
Ingredients: 1 3/4 cups plain low-fat yogurt; 2 cups low-fat (1%) milk; 1 teaspoon fine sea salt; 1/2 cup polenta (not quick-cooking); 1/4 cup (1 ounce) unsalted pistachios, preferably organic (natural; not dyed red); Olive oil (for brushing); 12 drops orange blossom water (also called orange flower water)*; 1/2 cup rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor; 1 1/2 pounds strawberries, hulled and halved; *Available at supermarkets, liquor stores, and Middle Eastern markets.; 2 (12-inch) squares cheesecloth; *Available at supermarkets, liquor stores, and Middle Eastern markets.

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Polenta Cake with Orange Blossom Yogurt, Berries, and PistachiosLara Ferroni

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.

In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.

Recipe notes

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