Yogurt Drizzled With Honey And Walnuts Recipes

YOGURT DRIZZLED WITH HONEY AND WALNUTS

Steps:

• 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.

YOGURT WITH FRESH FIGS, HONEY, AND PINE NUTS

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
• Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
• Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.

GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS

Steps:

• Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
• Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
• Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
• Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
• Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
• VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!