Yogurt Drizzled with Honey and Walnuts
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.
- Servings: 6
Photography: Quentin Bacon
Source: Martha Stewart Living
- 3 ounces walnut halves (about 3/4 cup)
- 1 cup good-quality honey, such as clover or wildflower
- 24 ounces plain low-fat yogurt
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.
While still warm, place walnuts in a small bowl; pour honey on top, and stir to coat evenly. Let cool, about 2 minutes.
Divide yogurt among six dessert bowls, and spoon honey mixture over each. Serve immediately.