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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.

Martha Stewart Living, December 2000

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Yield:
Makes 3 cups
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Ingredients

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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.

  • 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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