Orange Yogurt with Almonds
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Martha Stewart Living, December 2000
- Yield Makes 3 cups
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Ingredients
- Sliced blanched almonds, for garnish
- 1 quart plain low-fat yogurt
- 1/2 teaspoon pure vanilla extract or 1 vanilla bean, scraped of seeds
- 1/2 to 3/4 cup (about 1 orange) freshly squeezed orange juice
- 1/4 cups honey
Directions
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Heat oven to 350 degrees. Spread the blanched almonds in a baking pan; bake until fragrant, about 10 minutes. Set aside to cool.
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Pour the yogurt into a sieve lined with a paper towel or cheesecloth, and suspend it over a bowl. Place in the refrigerator, and let drain for at least 3 hours or overnight.
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Place drained yogurt in a medium bowl. Add vanilla extract or vanilla seeds, orange juice, and honey; stir to combine. If necessary, add orange juice to adjust consistency. Serve garnished with toasted almonds.
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