Mediterranean Honey Yogurt with Nuts

Across the eastern Mediterranean, thick yogurt with honey and nuts has long closed meals on a cool, sweet note. Silky Greek yogurt keeps soft honey ribbons, then meets toasted almonds, walnuts, cinnamon, and bright orange zest.

Serves 4 · 10 min prep

Estimate for one serving

• 240 cal
• 18g protein
• 18g carbs
• 11g fat

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Ingredients

• 3 cups plain Greek yogurt
• 3 tbsp raw honey
• 1/4 cup toasted almonds
• 1/4 cup toasted walnuts
• 1/2 tsp ground cinnamon
• 1 tsp orange zest
• 1/8 tsp pinch of sea salt

Instructions

1. 1Spoon the Greek yogurt into a medium mixing bowl and whisk briefly until silky and free of any whey pockets.
2. 2Drizzle in most of the honey and fold gently so ribbons of honey remain visible rather than fully dissolving.
3. 3Finely chop the toasted almonds and walnuts, leaving a few larger pieces for texture.
4. 4Stir the chopped nuts, ground cinnamon, orange zest, and sea salt into the yogurt until evenly distributed.
5. 5Taste and add the remaining honey if you prefer a sweeter finish, keeping the balance bright from the zest.
6. 6Divide the mixture among four jars or bowls, tapping lightly to settle.
7. 7Chill for 20 minutes if you want a cooler, firmer set, or serve immediately at cool room temperature.
8. 8Just before eating, drizzle a thin extra thread of honey over the top and scatter any reserved nut pieces.
9. 9Store covered jars in the refrigerator for up to 4 days as ready-to-grab high-protein dessert cups.