recipe by Lori Ross
During the Miami Boat Show, Jim and I stayed at a lovely hotel near the beach called The Abbey that had a Middle Eastern/Continental restaurant. They offered this yogurt dish for breakfast with thick Greek yogurt and toasted sliced almonds. It was the best yogurt dish I had ever had and very easy to replicate at home.
8 tbsp honey
1 cup nuts
16 oz. plain yogurt (thick Greek yogurt like FACE tastes best)
Toast nuts in a fry pan at medium heat for 3-4 minutes until gold and crunchy (don’t let them burn). Place in each of four small glasses (pretty) or bowls, 2 Tbsps honey plus ¼ cup nuts and top with 4 oz. yogurt. Alternatively, simply place yogurt in each bowl and top with honey and nuts.
Variation: Sprinkle 2 tbsp of brown sugar over plain yogurt for a caramel syrup flavor. Add nuts or fruit if you wish.