Orange Yogurt with Almonds
Giving the yogurt time to drain takes a little advance planning, but this dessert only takes a few minutes to make. Add any kind of dried fruit or nuts you like to give it a little crunch.
- Yield: Makes 3 cups
Source: Martha Stewart Living, December 2000
- 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
Heat oven to 350 degrees. Spread the blanched almonds in a baking pan; bake until fragrant, about 10 minutes. Set aside to cool.
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.
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.