Vanilla Greek Yogurt Bowl with Toasted Almonds and Fresh Berry Compote

Wash 50g strawberries and 30g blueberries under cold water. Remove the green hulls from the strawberries and cut them into quarters.

Place the strawberries and blueberries into a small saucepan. Add 0.5 tsp honey and squeeze in 1 tsp of juice from the lemon.

Place the saucepan over medium-low heat. Simmer for 8-10 minutes, stirring occasionally and lightly mashing the berries with a spoon until they release their juices and thicken into a syrupy compote. Remove from heat and let cool slightly.

While the compote simmers, place a small dry skillet over medium heat. Add 20g raw sliced almonds.

Toast the almonds for 3-5 minutes, tossing the pan frequently to ensure even browning. Once they are golden brown and smell nutty, immediately transfer them to a small plate to stop the cooking process.

Use a microplane or fine grater to zest the lemon until you have 0.5 tsp of zest.

Place the 0.25 vanilla bean on a cutting board. Use a paring knife to split it lengthwise and scrape out the tiny black seeds from the inside.

In a medium mixing bowl, combine 250g non-fat plain Greek yogurt, the scraped vanilla seeds, the remaining 1 tsp of honey, and 0.5 tsp lemon zest. Whisk vigorously for 1 minute until the yogurt is aerated and the vanilla is evenly distributed.

Spoon the vanilla-infused yogurt into a serving bowl.

Pour the warm berry compote over the center of the yogurt. Top with the 20g toasted almonds and garnish with 2 torn fresh mint leaves.