Food & Cooking Recipes Breakfast & Brunch Recipes Orange Yogurt with Almonds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 cups 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. Ingredients Sliced blanched almonds, for garnish 1 quart plain low-fat yogurt ½ teaspoon pure vanilla extract or 1 vanilla bean, scraped of seeds 1/2 to 3/4 cup (about 1 orange) freshly squeezed orange juice ¼ cups honey Directions 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. Rate it Print