Greek Yogurt with Honey and Toasted Nuts
10min
5min
2
556
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Chef's Note
Toasting the raw walnuts and pumpkin seeds takes just a few minutes but dramatically enhances their nutty aroma and provides a satisfying, crunchy contrast to the creamy Greek yogurt.
Tags
Ingredients
600 grams plain nonfat Greek yogurt
70 grams raw honey
50 grams raw walnut halves
12 grams raw pumpkin seeds
1 whole raw banana
150 grams raw blueberries
1/2 tsp ground cinnamon
Instructions
- 1
Place 50 grams of raw walnut halves and 12 grams of raw pumpkin seeds into a small, dry skillet over medium-low heat. Toast the nuts and seeds, tossing frequently, for 3 to 4 minutes until they are fragrant and the pumpkin seeds begin to slightly pop. Transfer them immediately to a plate to cool, then roughly chop the walnuts.
- 2
Wash 150 grams of raw blueberries and pat them completely dry with a paper towel. Peel 1 whole raw banana and slice it into 1/4-inch thick rounds.
- 3
Divide 600 grams of plain nonfat Greek yogurt evenly between two serving bowls (300 grams per bowl). Use the back of a spoon to smooth the surface and create a shallow well in the center of the yogurt.
- 4
Arrange the sliced bananas, washed blueberries, toasted chopped walnuts, and toasted pumpkin seeds beautifully across the top of each yogurt bowl.
- 5
Drizzle 35 grams (approximately 1.75 tablespoons) of raw honey evenly over each assembled bowl, and finish with a light dusting of 1/4 teaspoon of ground cinnamon per serving. Serve immediately.
Nutrition Information (per serving)
556
35g
63g
19g
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