Lactose-Free Greek Yogurt with Honey & Crushed Pistachios
10min
0min
1
264
Chef's Note
For an elevated presentation, serve in a chilled glass bowl and create a honey design on top using a toothpick. The toasting step is crucial for developing the pistachios' flavor - don't skip it! For variety, try substituting the honey with pure maple syrup or date syrup.
Tags
Ingredients
3/4 cup lactose-free Greek yogurt
15 g raw pistachios
1 tablespoon honey
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 teaspoon fresh lemon zest
1 pinch sea salt
Instructions
- 1
Toast 15g of raw pistachios in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned.
- 2
Allow the pistachios to cool for 2 minutes, then transfer to a cutting board and roughly chop them, reserving a few whole pieces for garnish.
- 3
In a small bowl, combine 3/4 cup of lactose-free Greek yogurt with 1/4 teaspoon of vanilla extract and a pinch of sea salt.
- 4
Gently fold in 1/8 teaspoon of ground cinnamon and 1/4 teaspoon of fresh lemon zest until evenly distributed throughout the yogurt.
- 5
Transfer the yogurt mixture to a serving bowl and create a small well in the center.
- 6
Drizzle 1 tablespoon of honey into the well, allowing some to naturally flow outward.
- 7
Sprinkle the chopped pistachios over the yogurt, concentrating most in the center but allowing some to cascade down the sides.
- 8
Garnish with the reserved whole pistachio pieces and serve immediately, or chill for 15 minutes to allow flavors to meld.
Nutrition Information (per serving)
264
17g
30g
9g
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