Food & Cooking Recipes Dessert & Treats Recipes Yogurt Drizzled with Honey and Walnuts 3.6 (7) Add your rating & 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 January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Servings: 6 Light and sweet, creamy and crunchy, this dish is a Mediterranean-influenced snack is just the thing to satisfy at any time of day. Ingredients 3 ounces walnut halves (about ¾ cup) 1 cup good-quality honey, such as clover or wildflower 24 ounces plain low-fat yogurt Directions 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. Cook's Notes 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. Rate it Print