Greek Yogurt Recipe

Prepare yogurt

Spoon 2 cups of chilled full-fat Greek yogurt into a medium mixing bowl or divide between two serving bowls. Stir in 1/2 teaspoon vanilla extract until smooth and slightly loosened but still thick.

Wash and prep the fruit. Hull and quarter enough strawberries to make 1 cup. Rinse 1/2 cup blueberries and drain. Peel and slice one medium banana. Pat fruit dry with paper towel to avoid watering down the yogurt.

Fold about two-thirds of the prepared fruit gently into the yogurt, distributing evenly but keeping some whole pieces for texture and presentation.

Roughly chop 1/2 cup walnuts with a knife (or pulse once in a food processor) to yield a mix of small pieces and some larger halves. Toast lightly in a dry skillet over medium heat, shaking frequently, for 3–4 minutes until fragrant and just beginning to brown. Cool 1–2 minutes.

Reserve a tablespoon of chopped walnuts for garnish and fold the remaining walnuts into the yogurt-fruit mixture for crunch.

Taste the yogurt mixture. Drizzle 2 tablespoons honey over the surface and 1 tablespoon maple syrup in a thin stream. If you prefer a sweeter or thinner finish, adjust by adding up to 1 additional tablespoon of either sweetener, mixing lightly if desired.

For a marbled look, do not fully stir the honey and maple into the yogurt—leave streaks on top.

Arrange the reserved fruit pieces and walnut garnish on top for a composed look. Finish with 1/2 teaspoon lemon zest and scatter 1 tablespoon thinly sliced fresh mint leaves. Add a small pinch of flaky sea salt to heighten flavor if desired.

Serve immediately with extra honey and maple syrup on the side. Leftovers (without nut garnish) can be covered and refrigerated for up to 24 hours; add fresh nuts and mint just before serving.