Prep Time
10 mins
Servings
4 Servings
Cook Time
10 mins
Difficulty
Easy
A quick, crowd-pleasing Greek dessert that balances thick creamy yoghurt with floral honey, crunchy toasted walnuts and a bright hint of lemon zest.
Ingredients
500g Whole-milk Greek yoghurt
60g Clear honey
80g Walnuts, roughly chopped
Zest of 1 Lemon
1/4 tsp Ground cinnamon, optional
pinch Sea salt, optional
Method
Step 1
Heat the oven to 180°C fan 160°C or use a dry frying pan. Spread the walnuts on a baking tray and toast for 8–10 minutes until fragrant and lightly browned, or toast in a dry pan over medium heat for 5–7 minutes, shaking the pan occasionally. Remove and leave to cool, then roughly chop if needed.
Step 2
Place the Greek yoghurt in a mixing bowl and stir gently to loosen the texture. Taste and add a pinch of sea salt if using.
Step 3
Divide the yoghurt between 4 shallow bowls or glasses (about 125g per serving).
Step 4
Drizzle each portion with about 15g honey (total 60g) and scatter the toasted walnuts on top. Finish with a little lemon zest and a light dusting of cinnamon if using.
Step 5
Serve immediately, or chill for up to 30 minutes to serve slightly cooler. Leftovers keep covered in the fridge for 24 hours but add nuts just before serving to retain crunch.
Nutritional Information
Per serving:
Energy - 328kcal
Protein - 10g
Carbohydrates - 19.5g
Fat - 25.5g
Fibre - 1.3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Toast walnuts just before serving for best crunch. For a lower-fat version use low-fat Greek yoghurt and reduce walnuts to 40g.
