Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          plain yogurt
     1/2  teaspoon      saffron threads
     1/4  cup           sour cream
     1/3  cup           sugar
   4                    green cardamom pods -- husked and ground
                        fresh fruit -- (berries, etc.)
   2      tablespoons   sliced almonds -- toasted

Preparation:

Line a colander with double thickness of cheesecloth. Spoon the yogurt into the cloth, gather up corners, tie with string and hang to drip dry for at least 15 hours. (In summer do this in fridge.) Yields about 1 3/4 cups yogurt cheese. Place saffron threads in small pan and toast over low heat until brittle. Cool and crush with a rolling pin. Transfer yogurt cheese to a bowl. Add the saffron, sour cream sugar and cardamon. Mix thoroughly with the back of a spoon. (May be made up to 4 days ahead and kept covered in the refrigerator.) To serve, scoop into sundae dishes or goblets. Top with fruit of choice and garnish with almonds.