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Yogurt Drizzled with Honey and Walnuts

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    You may want to try using low-fat Greek-style yogurt, which is thicker and richer in flavor than other varieties. Once combined, walnuts and honey can be stored in an airtight container up to two weeks at room temperature.
    Martha Stewart Living
    • Yield Serves 6
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    Ingredients

    • 3 ounces walnut halves (about 3/4 cup)
    • 1 cup good-quality honey, such as clover or wildflower
    • 24 ounces plain low-fat yogurt

    Directions

    1. Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast until fragrant and golden brown, 7 to 8 minutes. Transfer to a plate. Rub with a damp kitchen towel to remove as much loose skin as possible.
    2. While still warm, place walnuts in a small bowl; pour honey on top, and stir to coat evenly. Let cool, about 2 minutes.
    3. Divide yogurt among six dessert bowls, and spoon honey mixture over each. Serve immediately.

    Recipe Reviews

    Reviews (1)

    • Happy_Birthday_Dr_Seuss
      19 Jan, 2013

      Yogurt Drizzled with Honey and Walnuts
      Russell's Saturday Brunch
      Nutritious and Delicious!

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