Monday, 16 August 2010
Well, I am slowly making a dent in that huge pile of Total Greek Yogurt I was given to try out recently. It really has been wonderful though, no complaints here, as I do love Greek Yogurt so very much and I haven't wanted to waste one delicious morsel of it, free or not!
This has helped me to stretch and to really put my thinking cap on so that I can figure out tasty ways to use it all up!
Sometimes the simplest ideas end up being the best ones of all!
And the tastiest!!!
This is a quick, easy and delicious way to make a scrumptiously impressive dessert, worthy of company even . . . and using simple, wholesome ingredients . . . ingredients that most of us have at our beck and call most of the time . . .
Simple things like fruit preserves and walnuts . . . honey and yogurt . . . With a tiny bit of ingenuity and not a lot of effort you can have a simple, yet impressive dessert on the table in no time at all!!
Every scrummy mouthful . . . at once creamy, crunchy and sweet.
Mmmm . . . this is bliss in a bowl.
*Greek Yogurt with Apricot Preserves, Walnuts and Honey*
Creamy, thick and rich with the tasty crunch of toasted walnuts and sweet drizzle of lovely honey. Because of it's simplicity you should use the freshest ingredients you can find.
20 walnut halves
1 pint thick, full fat, Greek Yogurt
1/2 cup of apricot preserves
4 tsp of honey, preferably Greek honey
Preheat the oven to 180*C/350*F/Gas mark 4.
Spread the walnuts onto a small baking tray. Toast in the heated oven for about 12 minutes, or until light golden brown and very fragrant. Transfer to a plate to cool.
Spoon the yogurt into 4 glass serving dishes. Divide the apricot preserves equally amongst the glasses and spoon over top. Top with the walnuts and drizzle with honey. Serve immediately.
Note - cherry and rhubarb preserves are also very delicious in this way.